Ok as a retired meat cutter I give this video A+ , this man knows what he is doing. Some of these guys on the Utubes are so bad . This is a skill it will take time to learn.
looks easy but it's far from it! I'm still trying to learn this, I need to get consistant with my angle and I'm unsure do I used the same pressure up and down or?
That tomato is very pale, lacking in color. So it's probably underripe and has no flavor. Also, it looks firm, so it's not juicy, and very unappealing. You have good taste in chefs, but little in tomatoes.
There are dozens of types of tomatoes that are perfectly ripe at that color. My neighbor grows over 200 different varieties that he sells to high-end restaurants all around the San Francisco bay area. They come in black, white and every color between and some are more than one color. The tomato he cut up is not under-ripe and firm, it's an Asian variety and is ripe and fairly soft. The reason it looks firm is because Japanese kitchen/Sushi knives have single bevel edges (AKA: Chisel edge, flat on the back) and thus the knife is so sharp and so polished that unlike a regular knife who's edge is actually like a very fine saw which cuts by dragging the saw teeth through the tomato which tears and pulls the flesh of the tomato, this blade is literally sharper than a razor blade and so it has ZERO drag..
crazy808ish with that comment alone, you obviously know nothing about tomatoes. There are tomatoes that are that color and perfectly ripe. Also depending on the tomato, ripe is not always good. Would you make pico de gayo with really red super ripe tomato??? No. Its going to end up looking like its blended. You dont know anything about tomatoes... so why act like you do??
You've inspired me to break out my crappy stone and crappy knives. 20 minutes later, two of them are .... not quite shaving sharp.... but much, much better than they were! :)
@@ray_notes8170Thank you so much for the recommendation. Im going to watch his advaced sharpening guide, it looks pretty promising. Dude knows what he is doing.
Dude for real, I thought it was just going to be the sliced tomatoes laid out in a circle but then he took his hands away and it was a damn tomato rose lol
@@justgivemethetruth Watering the stone long enough. Keep the angle of 15° - what needs long practice to be consistent. He did not mention the pressure to put on the knife. That might depend on the knife. Maybe 6 pounds?
I like how most people try to tell Chef Hiro what he's doing wrong and right. He's been a chef for years and he does things his way, and apparently they work. Just let him be.
You're welcome, I just believe that a chef always knows what he is doing otherwise he wouldn't have the term "chef" applied to him. I'm constantly watching your videos and learning new things each day. :)
+Jordan White When I was a teenager, I apprenticed to a 3rd generation cobbler named Joe. Cobblers use a knife called a lip knife that is a bit tricky to sharpen. When I questioned him about his sharpening technique, he replied that his own father had been a cobbler for 60 years, and died never having used the proper technique to sharpen a lip knife - his knife was never sharpened properly, and so it never performed as well as it should have.The point is, that just because this guy is a master chef, it does not follow that he is a master knife sharpener.There are many good ways to sharpen, and there is no one "best way."There are countless things wrong with his technique though. The major issues are: you never draw a knife backward on a water stone (it dulls the edge and damages the stone - you should always 'cut' the stone), you never apply fingertip pressure on a thin edged blade (it creates a scalloped edge), you never allow course grit to contaminate a fine stone, and you should always use a nagura stone to prepare a polishing stone.So ya, his way "works," but it works poorly and he is spending 2x the time sharpening to get an inferior edge than if he used good technique to begin with.
More in depth- Soaking the stones purely acts as a lubricant and ensures that all metal burrs are removed when sharpening. Over soaking can cause issues in the stone that would make it harder for you to achieve a finer edge due to the granuals in the stone to A- fall off making it a glass like surface and/ or cause imperfections which would need to be rubbed out with a similar class stone. Course - 300/ 500, Medium - 800/ 1800 and Fine or Honing - 2000/ 8000 (Course to Medium) or (Medium to Fine) essentially so you don't get larger granuals embedded in your polishing stone causing Imperfections. Hope that helps.
Dang...I have an arkanstone that I keep submerged so I dont have to wait to use it....I've never noted any issues with quality or result of my sharpening efforts but now that I think of it, the stone does lose a lot of material
Despite the visual technological fiasco TH-cam used on this video - this video far surpasses all others in good thorough instruction on how to sharpen knives using whetstones. Well done.
The more I tried to get it sharpened was the worst it became . Hopefully , this time I get my knife super sharp after learning this video . Thank you so much .
That's a common result, annoyingly. Work on one stone, try to hold your angles, and don't change anything until you get a good result. A 1000k JIS stone (like the red one Hiro is using) is a great place to start. The King stones have a lot of feedback, which helps you feel what you're doing, and they don't need more than an hour at most of soaking. Once you get the hang of it, you'll never look back.
Again, beautiful work. It may just look like random slashing at the stone to some people, but multiple things lend themselves to tons of experience with this kind of thing. A few awesome things you do: Seems you're counting strokes on both sides, as well as approximately where and when you hit the upper two thirds, and base of the blade. Quickness without sacrificing consistency in pressure. Not trying to get rid of the Metal Shavings like 60ish% of the other "tutorials" online. Maintaining an even bevel at that nice 15 degrees. Skilled enough to press on the base and tip of the knife and go pretty quickly without getting caught on anything and otherwise cutting yourself. Being awesome. Thanks a bunch for this little tutorial, you guys rock!
100% correct, I have been sharpening as a hobby for 10 years and in the last 3 years I'm starting to get great results. It takes time to learn the muscle memory and the skill to hold the same angle along with understanding how different steels act when sharpening.
Can't be more true. I did stumble upon this video 3 yeaers ago at 2AM. Now I'm deepinto the rabbit hole, owning some silly expensive knives, sharpenning on even more xpensive stones for others. Master Hiro should get a fat check form Japanese knife industry
Quality knives are a must, I have several, the sharpening technique I used has served me for years, I can get almost anything razor sharp, Damascus steel is the only ones that beat me, the stones I use I use mineral oil on, I found it to work best, but have been considering getting one of those water stones from Asia.
Oh..glad I stumble upon this. I bought a 1000 grit from a vendor but wasn't told I have to soak for 10 to 12 hours. Now I do. No wonder it feel so dry when I use it immediately after buying. Thank you for the knowledge Chef Terada san.
If you don't have the time to soak your knives in water, I recommend Shapton's "Kuromaku" series. I actually own two of these series, and they are convenient because they can be sharpened with just a few drops of water on the surface without having to soak them in water for a long time beforehand. The whetstone is consumable, so after sharpening, use a diamond whetstone every few times to keep the surface of the "kuromaku" flat. This advice is based on my own mistakes. Tip: Ceramic grinding stone will break if immersed in water for a long time. Have a good knife life!
Yes, all Japanese cooking knives except the shellfish knife and the heavy Tuna knife are single edged with flat backs(or even slightly concave) and have TOTAL inclusive edge angles under 20 degrees while most Western knives have double that. In fact straight razors are usually 18 or 19 degrees and this knife is only 15 degrees so it's literally sharper than a razor...
You idiot, you are absolutely wrong. Don't you see him sharpening both sides of this knife? Both sides at 15 degrees? He is not using a traditional japanese knife. He even stated in an earlier video, that he prefers western knives with two edges.
OMG! This is awesome! Now I really know how to sharpen a knife for kitchen work. You are the Man and this was so educational-very cool video! Thank You.
+Hiroyuki Terada - Diaries of a Master Sushi Chef --- Leonard can use the knife sharping tool lesson. So he can sharpen fillet knives for doing his own dental root planing. While he is picking the tooth plack and toe jam residue from from his brown cereal crusted teeth and gums !
Love to hear about Your cereal skills 7 years later. After watching this vid at 2AM I've learned to sharpen and use a knife in the last 2 years. Would never go back to old dull stainlessmarket knives.
My standard kitchen knife sharpening setup is a Buck Diamond Tri-hone, followed by a Suehiro 6000 grit to polish. I appreciate the time spent with a 1000 grit wet stone followed by the 6000, but if I had to spend 15-20 minutes on the 1000 grit I'd tear my hair out. I am lacking in patience. I use the exact same technique to establish my edge via the diamond (coarse then fine), which goes really quickly. Then I finish on the Suehiro 6000 grit. Get the same results in about 1/2 to 1/3 the time, blending eastern and western technologies. Great video.
davids11131113 The sharpening action of a waterstone is actually done by the slurry that forms as the blade rubs against the stone. If the waterstone was not soaked in water, it would just keep absorbing the water in the slurry turning it into a bumpy layer of powder making it impossible to create a fine cutting edge. You'll notice that while Chef Terada is cleaning the blade of the slurry to check the cutting edge, he does not clear the slurry from the waterstone as that is what is doing the work.
WOW!!!! That tomato at the end takes the cake!!! Been doing this 20+ years and haven't seen THAT before!!!!! "Impressive, MOST impressive" as Darth Vader once said!
+Sapphire it works on most knives that have a consistent curve or a straight edge. if you have a recurve then you might be better off using a sharpening rod. if you have a santoku, this technique should be fine. just be careful of your angle since santokus are generally pretty thin compared to other knives.
@@iaaannnq4830 after sharpening a few knives for the first time on a whetstone i found my santoku to be the easiest giving me the best results. its now sharper than my brand new benchmade pocket knife.
Been seeing a number of knife sharpening videos, yet I can't seem to find a consensus on 'how' is the best way to sharpen knives. Everyone seem to do it slightly differently, in their own ways, and yet get similarly good results. I suppose I should stop worrying so much and just sharpen my knives the best I can.
There's no one right way: it really depends on the knife, the stones, the desired result, and so on. The very best explanations, if you're looking, come from Jon Broida, whose videos are low in production value and extremely high in information and accuracy.
One tip, depending on the stone, you don't need to soak them overnight. You risk cracking the stone. When you unbox a stone soak for 10-30 min. Then when using each time just soak the stone for a min at most and wet as you sharpen.
it really does depend on the stone. some natural stones are river or ocean stones so i don't think you can oversoak those.. probably just listen to the manufacturer's instructions.
I hate image stabilized videos like this. It looks like the chef is bumping the camera every time he moves the knife but its just the software trying to keep the moving object in the middle of the frame. Almost makes me nauseous trying to watch it.
Plur307 Yea it's called Warp Stabilizer effect from Adobe. I see lots of people using it these days. Very annoying because the effect has more options to fine tune it. tv.adobe.com/watch/learn-premiere-pro-cs6/warp-stabilizer/
Plur307 If only videographers would use a tripod. Hand held always jerks around more than the operator realizes it will. A teaching video is so much better if planned and, ideally, (at least in outline), scripted. A bit of editing helps. Waiting till the noisy machinery is off would make a much better soundscape. On-camera mics are always crap. Off camera, e.g. a lavalier, makes a big difference.
Please don't use the TH-cam image stabilization tool, I know that they like to promote it, but it's utter garbage, now your video literally makes me and I'm sure many others nauseous due to the "Stabilization" that they did, which tried to follow the blade as it traveled down the stone causing the video to become jumpy. I tried it on my videos and had to remove it because it ruined everything it touched.
Joon Lee No its just the motion of the camera fucks with my brain and makes me feel sick and gives me a headache. i dont really have a weak stomach just this video quality fucks with me
6000 grit. Now I know why my knives aren't sharp! Shop said only 1000 is what you need... Also, other videos said soak for 10 minutes... this guy says 10+ hours and shows it all. So, beautiful!
Hello, because his language is primarily Japanese he sometimes struggles for words. I’m sure it was a miss interpretation and anyone who understands this would know that he meant minutes not hours. It’s a shame that the shop told you 1000 grit stone is where you stop. That makes no sense. Stones are available even higher than 6000 grit. Some knife sharpeners will finish using a diamond paste and adhesive powder, when extremely sharp isn’t sharp enough. Happy cooking Mary
Going up higher grits doesn't mean sharper -- Some steels can't hold and edge that fine, and result in extremely easy to roll edges (sometimes right off the stone), and there really isn't a point going that high, unless you've got a great steel, and a reason for it to be that sharp. Most knives will be fine at 3k tops, only time I see going higher being useful is things like straight razors, or certain sushi knives. At 1k, you'll be able to do everything you need, and probably more. If you want to increase sharpness, grab yourself a leather strop, it removes the remants of the burr. The skill of the sharpener is more important than the stone you use. People say you should go up to 1k, 2k, 5k, 6k, 8k, or even 10k for your knife to be sharp, but I can get shaving sharp with a 220 grit stone, and a leather strop with black compound (~2,000 grit - Doesn't give a 2k edge like a stone does, just remove the burr better than plain leather.) I sharpen chisels and hand planes to 220 if I'm in a hurry, and 1k if I've got time, and they're dull. I sharpen my pocket knives to 220-1k, sometimes 6k if I want it to look nice. 6k does nothing for the sharpness in my experience, and I can get all I need from 1k, but I usually just hone on a 220 grit stone, then strop with black compound (Green for 6k.) If I had a 400 grit stone, I would do all my work on that, but I don't. You don't need to soak an (Aluminium Oxide or Silicon carbide) stone for longer than 10-15 mins, when the bubbles stop, that means water can't be soaked up anymore. Some Japanese stones can be perma-soaked, but this is more of a utility thing, I think, rather than a performance thing. Some stones get damaged from perma or over soaking.
Between the skill of the chef and the excellent camera work this has to be the best knife sharpening demo I’ve seen on TH-cam. So many others I’ve seen, the camera is always facing towards the one sharpening the knife and you can’t really see what is happening on the stone.
I got a new whetstone two sided. Coarse and fine. Used this technique on my bluntest knife Which is now my sharpest knife. I need to practice my tomato 🍅 skills now though. Good video. It works.
Marko Tatamovich here from Poland , I once was taught in Japan by master migonatakashitanowi san , he 65 years of knife sharpening experience, now I’m best knife maker in world,like betman.
@@ussweeneyd To answer your question, yes, it *absolutely* gets taught in American schools, but I agree with you 100%. It's a sad thing when I see people acting like the _internet_ is American...
Soaking it for 48 hours will not make it sharpen better. Soak it until no more air bubbles rise up. That means it has soaked in as much water as it can hold. It takes maybe an hour or two. Also, and this is incredibly important, if you use any sort of synthetic ceramic water stone you have to flatten it before every use; otherwise your bevel angle will perpetually change with the dished out stone.
@@kaibrigance2631 weird how names are associated with nationalities huh. And then here I am, "mexican" but my name is Kevin. So is my name... mexican... or is it... whatever the fuxk Kevin comes from... Why is wong associated with the Chinese? Does it have to stay that way? What am I even talking about anymore? All the questions and more will be regretted by me after I wake up tomorrow and realize I'm an idiot
Umm, that’s a Chinese last name... that’s usually why names are associated to a different culture. Some people say that there are no dumb questions, they were very very wrong.
I am so glad I found this. I have a nice whetstone I bother garage and many good knives that just need sharpened. I now have the confidence to use it. Easy enough. Amazing what a simple video can do for someone.
If people think his skills with knife sharpening are bad id hate for them to watch a butcher do his job........they will abuse thier knife to the point of having to throw it away, that said hes sharpening to get his job done......hes not sharpening it for a plaque to hang on a wall and say look how pretty it is.......he does what needs to be done in order for his job to end the night in a high note.......the only right way is that wich makes you the most money at the end of the day and puts smiles on the faces of customers who love the dedication and time he put into something....................................A Tool We Humans Create Are Made For Use, Go Take Your Pretty Knives And Put Them Back On Your Wall. Give An Artist Some Credit Where Credit Is Do.
shane avlis it was created by my great grandmas dog with master precision because he has 6 toes instead of the regular 4.5 his sixth toe has magical power that makes him immortal he worked on the katana for many many centuries his master skill then created the Now know Katana
Katanas are sharp for the same reason that any other sword is sharp: carbon steel and regular sharpening. The reason the katana is known for being sharp isn't for the fact that it's actually sharper than other swords, but because the blade is curved. This allows for less of the metal to contact what you're cutting, meaning less resistance.
Man I tried sharpening my kitchen katana with a whetstone. It just made a total mess and was actually blunter when I finished. The directions that came with my knife and whetstone didn't help at all. In the end my local knife sharpener sorted it out for minimal cash. If you buy decent kitchen katanas, save your money and dont bother with a whetstone just support your local knife sharpener.
I am a joiner by trade so I have never sharpened a knife on a whetstone, but I use whetstones to hone all of my chisels and plane irons and can quite literally shave with them. Saying this, it took a loooong time and a lot of practice. the trick is to find your angle and lock your wrists so it stays at the right angle. If you don't manage to keep it consistent then you will find the cutting edge round instead of sharp and you will have to start over.
i tend to agree with the original comment. The thing is, it really is a learned AND lost art. you have to be very patient for one, and for two, you have to be be very precise. Actually, watching this video is making me cringe! the guy is so rough on his stones. he's grinding the crap out of it... when i sharpen, i spend about 20 or 30 minutes on each side, on each grit, and caress it like massaging a warm soft bosom.. it takes finesse and an EXACT spacing. if you go from 10 to 5 to 30 to 4 degrees, you'll jack it all up... the more machine-like, precise and calculated you are in your movements, the better the outcome.
Good day. Excellent video! Just bough a 1000 and 5000 set of stones and trying to learn how to do this. Question: same pressure forward and backward? I was under the impression that pressure should be applied backward but not forward. Thanks.
Great video. Makes it look easy. It's not. I learned sharpening my straight razor collection. Takes a fair amount of time, study and practice to get it right.
I was looking for some reviews of a Japanese rotary stone sharpening system I've been looking into and this old video of Hiro's popped up. Doesn't seem like it's been over a decade since this was posted. Was fun to watch it again, especially knowing what I know now about sharpening and knife making.
Video was cool until the ticket printer went off and triggered my anxiety. But then the dude got to sharpening and I calmed down again. Thanks for the vid, I enjoyed it.
If you’re ever lost in the woods sit down and sharpen your knife, someone will come by and tell you “you’re doing it wrong”
🤣🤣🤣
😂😂😂
Ha ha ha so true.
Ok as a retired meat cutter I give this video A+ , this man knows what he is doing. Some of these guys on the Utubes are so bad . This is a skill it will take time to learn.
looks easy but it's far from it! I'm still trying to learn this, I need to get consistant with my angle and I'm unsure do I used the same pressure up and down or?
The sharpness of the knife cut through the fabric of reality, distorting camera view.
Justin Taylor Hahaha!
😄I know I was like🤯.
😂😂😂
Hahaha
🤣
That whetstone looks delicious.
LOL it makes me want sushi...
looks like a chocolate ice cream bar
+Cordelia Enid H :-d
+theaberrantdon thats the joke
+Mike Litoris At first glance, I thought your name was Mike Clitoris. I was so disappointed when I saw that it wasn't.
"Why do we soak the stone in water?"
"Because stone must soak in water."
I think he said: because stone must “suck up” water. An English speaker may have said “absorb water”
Keyword WATER stone
jk
Benjamin Wilson There’s different types of stones that you use for sharpening knives there’s oil stones diamond stones in this case Waterstone.
@@knowledgehunter8919 following your logic, diamond stones must be soaked in diamond
Nothing makes a knife sharpening video better than a dot matrix printer running
I don't know what is most impressive: his sharpening skills or the tomato flower he made.
You know you're really living life when you're watching a random TH-cam video on how to sharpen a knife.
***** true;) just hit subscribe button
is actually usefull for cooks (me for instance I need to learn how to sharp a knife for my vocation as cook)
Unless you eat out all the time then you need a knife in the kitchen. And a knife that isn't sharp isn't much good.
Me doing on purpose. Does it count?
😂 for real
steps to sharpen knife
1. Wet stone
2. 15 degrees
3. ????
4. Good afternoon
Russian Walk Exactly!
@JSavic Practice. Lots of practice. Nobody is a master knife sharpener on their first try.
You don't trust your power.
NHK LM i am
Why the ??? you just rub the knife back and forth..
This guy made a raw tomato look delicious. Cooking is now truly a art in my eyes now.
That tomato is very pale, lacking in color. So it's probably underripe and has no flavor. Also, it looks firm, so it's not juicy, and very unappealing. You have good taste in chefs, but little in tomatoes.
crazy808ish I will make you my fabled tomato selector!
There are dozens of types of tomatoes that are perfectly ripe at that color. My neighbor grows over 200 different varieties that he sells to high-end restaurants all around the San Francisco bay area.
They come in black, white and every color between and some are more than one color.
The tomato he cut up is not under-ripe and firm, it's an Asian variety and is ripe and fairly soft. The reason it looks firm is because Japanese kitchen/Sushi knives have single bevel edges (AKA: Chisel edge, flat on the back) and thus the knife is so sharp and so polished that unlike a regular knife who's edge is actually like a very fine saw which cuts by dragging the saw teeth through the tomato which tears and pulls the flesh of the tomato, this blade is literally sharper than a razor blade and so it has ZERO drag..
What shit tomato. IT is pale
crazy808ish with that comment alone, you obviously know nothing about tomatoes. There are tomatoes that are that color and perfectly ripe. Also depending on the tomato, ripe is not always good. Would you make pico de gayo with really red super ripe tomato??? No. Its going to end up looking like its blended. You dont know anything about tomatoes... so why act like you do??
You've inspired me to break out my crappy stone and crappy knives. 20 minutes later, two of them are .... not quite shaving sharp.... but much, much better than they were! :)
Search Murray Carter - watch his sharpening tutorial. Very details, Very good.
@@ray_notes8170Thank you so much for the recommendation. Im going to watch his advaced sharpening guide, it looks pretty promising. Dude knows what he is doing.
I'm more amazed by what he did to that tomato at the end.
Dude for real, I thought it was just going to be the sliced tomatoes laid out in a circle but then he took his hands away and it was a damn tomato rose lol
How the hell did he do that with the tomato ?? ............ That was the best part of the video !
Which we didn’t get to see!😡🤬
Yeah, like the horse in the movie "Cell".
Ratatouille
How do people see a video like this and dislike it ? This man is highly skilled in his profession. He is just simply amazing . Thanks hiro
He can just barely communicate, not to mention he is not saying or explaining what he is doing.
@@justgivemethetruth Watering the stone long enough. Keep the angle of 15° - what needs long practice to be consistent. He did not mention the pressure to put on the knife. That might depend on the knife. Maybe 6 pounds?
That's just bots lol, Google adds bots to dislike videos and keep the balance
Maybe the potato camera that doesn't focus on edge?
@@justgivemethetruth just listening lol , explains all .
I like how most people try to tell Chef Hiro what he's doing wrong and right. He's been a chef for years and he does things his way, and apparently they work. Just let him be.
You're welcome, I just believe that a chef always knows what he is doing otherwise he wouldn't have the term "chef" applied to him. I'm constantly watching your videos and learning new things each day. :)
Can't wait to see what you have in store! :)
+Jordan White When I was a teenager, I apprenticed to a 3rd generation cobbler named Joe. Cobblers use a knife called a lip knife that is a bit tricky to sharpen. When I questioned him about his sharpening technique, he replied that his own father had been a cobbler for 60 years, and died never having used the proper technique to sharpen a lip knife - his knife was never sharpened properly, and so it never performed as well as it should have.The point is, that just because this guy is a master chef, it does not follow that he is a master knife sharpener.There are many good ways to sharpen, and there is no one "best way."There are countless things wrong with his technique though. The major issues are: you never draw a knife backward on a water stone (it dulls the edge and damages the stone - you should always 'cut' the stone), you never apply fingertip pressure on a thin edged blade (it creates a scalloped edge), you never allow course grit to contaminate a fine stone, and you should always use a nagura stone to prepare a polishing stone.So ya, his way "works," but it works poorly and he is spending 2x the time sharpening to get an inferior edge than if he used good technique to begin with.
Lol okay.
+joshua43214 you don't damage the stone going back and forth. there is no indexing on a stone.
These chefs are a head and shoulders above anyone else. Total masters!!
More in depth- Soaking the stones purely acts as a lubricant and ensures that all metal burrs are removed when sharpening. Over soaking can cause issues in the stone that would make it harder for you to achieve a finer edge due to the granuals in the stone to A- fall off making it a glass like surface and/ or cause imperfections which would need to be rubbed out with a similar class stone. Course - 300/ 500, Medium - 800/ 1800 and Fine or Honing - 2000/ 8000 (Course to Medium) or (Medium to Fine) essentially so you don't get larger granuals embedded in your polishing stone causing Imperfections. Hope that helps.
Anytime
You are true
Dang...I have an arkanstone that I keep submerged so I dont have to wait to use it....I've never noted any issues with quality or result of my sharpening efforts but now that I think of it, the stone does lose a lot of material
Coarse as in rough. Not as in race course
The Chef is Awesome, a pleasure to watch his knife skills, Thank You Chef from America.
Despite the visual technological fiasco TH-cam used on this video - this video far surpasses all others in good thorough instruction on how to sharpen knives using whetstones. Well done.
Jon Broida's videos explain a lot better. Terada does it well, but you can't claim he's all that eloquent about what he'd doing and why.
That camera warping is making feel like I'm having an acid flashback.
the waves man, i was feeling that shit
too much of that garbage bladda, window pane was the best in early mid 70',s ha ha, flashbacks wouldnt bother me
I have perma trails I did so much of that stuff in the early to mid 90's
@GoosweorksLabs cool bro; you're a fucking idiot.
chris walls same dude
The more I tried to get it sharpened was the worst it became . Hopefully , this time I get my knife super sharp after learning this video . Thank you so much .
That's a common result, annoyingly. Work on one stone, try to hold your angles, and don't change anything until you get a good result. A 1000k JIS stone (like the red one Hiro is using) is a great place to start. The King stones have a lot of feedback, which helps you feel what you're doing, and they don't need more than an hour at most of soaking. Once you get the hang of it, you'll never look back.
Japanese people are so respectful and so polite. No people on the planet are more humble and so easy to like as japanese people
That's what history tells us as well.
Unit 731
Hiro sensei, after watching your video a few months ago, all the knives in my kitchen are super sharp!
Thanks :D
Again, beautiful work. It may just look like random slashing at the stone to some people, but multiple things lend themselves to tons of experience with this kind of thing.
A few awesome things you do:
Seems you're counting strokes on both sides, as well as approximately where and when you hit the upper two thirds, and base of the blade.
Quickness without sacrificing consistency in pressure.
Not trying to get rid of the Metal Shavings like 60ish% of the other "tutorials" online.
Maintaining an even bevel at that nice 15 degrees.
Skilled enough to press on the base and tip of the knife and go pretty quickly without getting caught on anything and otherwise cutting yourself.
Being awesome.
Thanks a bunch for this little tutorial, you guys rock!
100% correct, I have been sharpening as a hobby for 10 years and in the last 3 years I'm starting to get great results. It takes time to learn the muscle memory and the skill to hold the same angle along with understanding how different steels act when sharpening.
日本の伝統を世界に広めてくれてありがたいです
Thank you for sharing Japanese traditions with the world!
Turn off stability mode in your upload settings unless you are taking more dynamic moving shots.
That was wonderful. The finished blade looked and worked amazing. Thanks for posting!
The video that started it all.
Many years later, 2 Million subscribers.
Salute Master Sushi Chef *Hiro Terada*
Can't be more true. I did stumble upon this video 3 yeaers ago at 2AM. Now I'm deepinto the rabbit hole, owning some silly expensive knives, sharpenning on even more xpensive stones for others.
Master Hiro should get a fat check form Japanese knife industry
As it seems, the camera is stored on the water too...
Lol
Lol
Lol
lol
+Eva Fahira lol
Quality knives are a must, I have several, the sharpening technique I used has served me for years, I can get almost anything razor sharp, Damascus steel is the only ones that beat me, the stones I use I use mineral oil on, I found it to work best, but have been considering getting one of those water stones from Asia.
Oh..glad I stumble upon this. I bought a 1000 grit from a vendor but wasn't told I have to soak for 10 to 12 hours. Now I do. No wonder it feel so dry when I use it immediately after buying. Thank you for the knowledge Chef Terada san.
If you don't have the time to soak your knives in water, I recommend Shapton's "Kuromaku" series.
I actually own two of these series, and they are convenient because they can be sharpened with just a few drops of water on the surface without having to soak them in water for a long time beforehand.
The whetstone is consumable, so after sharpening, use a diamond whetstone every few times to keep the surface of the "kuromaku" flat.
This advice is based on my own mistakes.
Tip: Ceramic grinding stone will break if immersed in water for a long time.
Have a good knife life!
Someone is learning how to warp stabilize, huh...
Seminko I thought the same thing; lots of rolling shutter fixing going on lol.
+Seminko Damn, thanks... I thought i was high.
+Wardz Rune me too bro!
2
That tomato garnish thing at the end was super cool!
magic how he displayed/finished!
Apart from the fact that you couldn’t actually see how he did it
@@metallicaKSA, it's a secret.
I have ALWAYS had problems using my wetstone up until now. This was a fantastic video for demonstrating how to use it.
Thank you!
Hey, this technique only works with yanagi-like profiles. I recommend checking out Korin and Japanese Knife Imports for other tutorials!
@@kappablanca5192 correct
I don't know why but this little exposé on sharping a knife to great sharpness was extremely relaxing and calming.
9:23 omg is noone gonna talk about that beautiful tomato garnish??
Slices that tomato so thin it only has one side!
Masterful work.
Yes, all Japanese cooking knives except the shellfish knife and the heavy Tuna knife are single edged with flat backs(or even slightly concave) and have TOTAL inclusive edge angles under 20 degrees while most Western knives have double that. In fact straight razors are usually 18 or 19 degrees and this knife is only 15 degrees so it's literally sharper than a razor...
Well what I meant was that the tomato was so thin that it only had one side. :)
Mobius Tomato
Karen Audrey Todd btw his knife is double edged.
You idiot, you are absolutely wrong. Don't you see him sharpening both sides of this knife? Both sides at 15 degrees? He is not using a traditional japanese knife. He even stated in an earlier video, that he prefers western knives with two edges.
OMG! This is awesome! Now I really know how to sharpen a knife for kitchen work. You are the Man and this was so educational-very cool video! Thank You.
there is something very satisfying about hearing the knife go back and forth
I love how he fondles the tomato and 5 blind seconds later its a beautiful circle thing
Why the fuck did I just watch a 9 minute video about sharpening a knife when the only thing I can make is cereal.
+Hiroyuki Terada - Diaries of a Master Sushi Chef --- Leonard can use the knife sharping tool lesson. So he can sharpen fillet knives for doing his own dental root planing. While he is picking the tooth plack and toe jam residue from from his brown cereal crusted teeth and gums !
Love to hear about Your cereal skills 7 years later. After watching this vid at 2AM I've learned to sharpen and use a knife in the last 2 years. Would never go back to old dull stainlessmarket knives.
Congratulations. Your comment just won the Internet today.
The same reason you get reply's, boredom
😂😂😂😂😂😂
I watch 1, ONE, knife sharpening video on TH-cam and now have over 7-8 knife sharpening video recommendations in my timeline....this is one of them.
This was satisfying
That tomato action was impressive and very artistic.
*****
You are welcome
Ryu Hayabusa
Ryと
My standard kitchen knife sharpening setup is a Buck Diamond Tri-hone, followed by a Suehiro 6000 grit to polish. I appreciate the time spent with a 1000 grit wet stone followed by the 6000, but if I had to spend 15-20 minutes on the 1000 grit I'd tear my hair out. I am lacking in patience. I use the exact same technique to establish my edge via the diamond (coarse then fine), which goes really quickly. Then I finish on the Suehiro 6000 grit. Get the same results in about 1/2 to 1/3 the time, blending eastern and western technologies.
Great video.
People critiquing his sharpening technique,
It clearly works for him, seen how thin he slices that bloody tomato?
SOOOO many keyboard pros.
+FantasticMr.Fox, This 'maestro' is the average level with errors on Japanese measures. It is the point.
When you write a reply that is understandable i might take notice mate.
+FantasticMr.Fox It was a glitch
FantasticMr.Fox na he slices the cucumber snake paper thin he knows his stuff
just because its Japanese doesn't make it good or right
'Why do you need to soak it in the water?'
'Because it needs to be soaked in the water.'
Can't get any more direct than that.
davids11131113 The sharpening action of a waterstone is actually done by the slurry that forms as the blade rubs against the stone. If the waterstone was not soaked in water, it would just keep absorbing the water in the slurry turning it into a bumpy layer of powder making it impossible to create a fine cutting edge. You'll notice that while Chef Terada is cleaning the blade of the slurry to check the cutting edge, he does not clear the slurry from the waterstone as that is what is doing the work.
davids11131113 I'm pretty sure he says, "because the stone needs to suck in the water" - as in absorb. Awesome video.
What's the average life lenght of those stones please ? :/
@@Mojoman57 Yup, spot on.
@@timlaunyc yes of course I understand what a whetstone is.
WOW!!!! That tomato at the end takes the cake!!! Been doing this 20+ years and haven't seen THAT before!!!!! "Impressive, MOST impressive" as Darth Vader once said!
Is this technique (including degree angle) appropriate for all knives? Like a Santoku?
+Sapphire it works on most knives that have a consistent curve or a straight edge. if you have a recurve then you might be better off using a sharpening rod. if you have a santoku, this technique should be fine. just be careful of your angle since santokus are generally pretty thin compared to other knives.
+iaaannnq Don't use a rod on a traditional Japanese hard steel knife. Hard = brittle - - > chip out.
+iaaannnq thank you!
@@iaaannnq4830 after sharpening a few knives for the first time on a whetstone i found my santoku to be the easiest giving me the best results. its now sharper than my brand new benchmade pocket knife.
@@iaaannnq4830 ààà
What a beautiful, almost peaceful and meditative process. I think I'm going to go buy one lol.
if you do let me know and I'll leave you my folding knives to sharpen
Nice, back when I was still breeding blue Viennese rabbits, I sharpened my scythe for cutting grass with a scythe
Been seeing a number of knife sharpening videos, yet I can't seem to find a consensus on 'how' is the best way to sharpen knives. Everyone seem to do it slightly differently, in their own ways, and yet get similarly good results. I suppose I should stop worrying so much and just sharpen my knives the best I can.
There's no one right way: it really depends on the knife, the stones, the desired result, and so on. The very best explanations, if you're looking, come from Jon Broida, whose videos are low in production value and extremely high in information and accuracy.
One tip, depending on the stone, you don't need to soak them overnight. You risk cracking the stone. When you unbox a stone soak for 10-30 min. Then when using each time just soak the stone for a min at most and wet as you sharpen.
it really does depend on the stone. some natural stones are river or ocean stones so i don't think you can oversoak those.. probably just listen to the manufacturer's instructions.
I soak my silicon carbide stones overnight and there's nothing wrong with it.
Thank you for mentioning 15 digress to hold knife great job
I hate image stabilized videos like this. It looks like the chef is bumping the camera every time he moves the knife but its just the software trying to keep the moving object in the middle of the frame. Almost makes me nauseous trying to watch it.
Plur307 Yea it's called Warp Stabilizer effect from Adobe. I see lots of people using it these days. Very annoying because the effect has more options to fine tune it. tv.adobe.com/watch/learn-premiere-pro-cs6/warp-stabilizer/
Plur307 If only videographers would use a tripod. Hand held always jerks around more than the operator realizes it will. A teaching video is so much better if planned and, ideally, (at least in outline), scripted. A bit of editing helps. Waiting till the noisy machinery is off would make a much better soundscape. On-camera mics are always crap. Off camera, e.g. a lavalier, makes a big difference.
this is the best demo ive seen of how to sharpen a knife Thanks for the upload.
The tomato at the end was a paid actor
that tomato at the end though!
This is so satisfying to watch...
Thank you for being able to see the proper method of using the whetstone! Excellent!
I found it quite hypnotising 😵💫
Finally, a guy who can properly sharpen a knife on YT. Hardest part is maintaining an accurate 15 degree angle. Takes practice.
Please don't use the TH-cam image stabilization tool, I know that they like to promote it, but it's utter garbage, now your video literally makes me and I'm sure many others nauseous due to the "Stabilization" that they did, which tried to follow the blade as it traveled down the stone causing the video to become jumpy. I tried it on my videos and had to remove it because it ruined everything it touched.
That's what she said.
+protogenius Its good for some situations where the subject is further away and there is a lot of shake but not for this.
Lol pussy 😂😂😂
PUSSSSSSYYYYYYY!
Is this supposed to be sharpening knives or sharpening the video subject?
That must be his favorite knife. He's worn the tip down. Beautiful edge on it.
Very good sharpening, perfect angle results along the bevel. Lovely mirror finish, lots of years practice I can tell.
enjoyed the vid but the camera was making me want to vomit...
Hiroyuki Terada - Diaries of a Master Sushi Chef its fine, great video though
you must have a weak stomach
Joon Lee No its just the motion of the camera fucks with my brain and makes me feel sick and gives me a headache. i dont really have a weak stomach just this video quality fucks with me
You should try his food.
IronOxide Man b
6000 grit. Now I know why my knives aren't sharp! Shop said only 1000 is what you need...
Also, other videos said soak for 10 minutes... this guy says 10+ hours and shows it all. So, beautiful!
Hello, because his language is primarily Japanese he sometimes struggles for words. I’m sure it was a miss interpretation and anyone who understands this would know that he meant minutes not hours. It’s a shame that the shop told you 1000 grit stone is where you stop. That makes no sense. Stones are available even higher than 6000 grit. Some knife sharpeners will finish using a diamond paste and adhesive powder, when extremely sharp isn’t sharp enough. Happy cooking Mary
Going up higher grits doesn't mean sharper -- Some steels can't hold and edge that fine, and result in extremely easy to roll edges (sometimes right off the stone), and there really isn't a point going that high, unless you've got a great steel, and a reason for it to be that sharp.
Most knives will be fine at 3k tops, only time I see going higher being useful is things like straight razors, or certain sushi knives.
At 1k, you'll be able to do everything you need, and probably more. If you want to increase sharpness, grab yourself a leather strop, it removes the remants of the burr.
The skill of the sharpener is more important than the stone you use.
People say you should go up to 1k, 2k, 5k, 6k, 8k, or even 10k for your knife to be sharp, but I can get shaving sharp with a 220 grit stone, and a leather strop with black compound (~2,000 grit - Doesn't give a 2k edge like a stone does, just remove the burr better than plain leather.)
I sharpen chisels and hand planes to 220 if I'm in a hurry, and 1k if I've got time, and they're dull.
I sharpen my pocket knives to 220-1k, sometimes 6k if I want it to look nice. 6k does nothing for the sharpness in my experience, and I can get all I need from 1k, but I usually just hone on a 220 grit stone, then strop with black compound (Green for 6k.)
If I had a 400 grit stone, I would do all my work on that, but I don't.
You don't need to soak an (Aluminium Oxide or Silicon carbide) stone for longer than 10-15 mins, when the bubbles stop, that means water can't be soaked up anymore.
Some Japanese stones can be perma-soaked, but this is more of a utility thing, I think, rather than a performance thing. Some stones get damaged from perma or over soaking.
@@autumn5592 What are you writing a fucking book? Pay attention you might learn something. Feel the burr.
@@williammoore7482 Please cope harder. Thanks!
One is for sharpening, then it’s honing. Look up the difference, I’d make a hash out of explaining it… 😆
Great video but turn off youtube stabilisation in future as it has messed this video up (the jumping).
Between the skill of the chef and the excellent camera work this has to be the best knife sharpening demo I’ve seen on TH-cam. So many others I’ve seen, the camera is always facing towards the one sharpening the knife and you can’t really see what is happening on the stone.
I got a new whetstone two sided. Coarse and fine. Used this technique on my bluntest knife Which is now my sharpest knife. I need to practice my tomato 🍅 skills now though. Good video.
It works.
This dude is a master among masters =)
You are my Hiro
Kartal Yıldırım you're my Tadashi
Лиса и игровом мирЕ *cringe
Aha türk
Türkçüysen hironun mutfağında ne işin var xD
Kartal Yıldırım aynen kanka madem TÜRKüm gösteriyorum ürküyor
I'm now searching for sharpening stones . Excellent demo
those waterstones look like they're of incredibly high quality
those are high quality japanese water stones though
my grandfather used to do this, but since he passed out my mother just buy new knifes, it was so fun watching him doing that
your mum must be rich
HardcoreSolo lol no, knifes aren't that expensive, at least in my country
Cheapo knives aren't, anyway..
now its your job ;) try it....not so hard!
knives*
Very comprehensive way of explaining sharpening knives. Thanks
now heat it up to 1000 degrees
LateoJack and god was dead
LateoJack best pic ever
Love the thumbnail... just see him laughing at Orko!
LateoJack why would anyone ruin their knife like that
Retical 6 It’s a joke, referring to a TH-cam trend to heat up knifes to a 1000 degrees and cut random stuff with it.
2nd month of quarantine
:Mm I should learn how to sharpen a knife.
Marko Tatamovich here from Poland , I once was taught in Japan by master migonatakashitanowi san , he 65 years of knife sharpening experience, now I’m best knife maker in world,like betman.
When I saw this, all I could think of was: *Sharpness at Maximum*
lol
+1Meepman Monster...? Hunter...? Freedom? Hope I'm not wrong. If I'm not, that shit's at white sharpness with 10% affinity. What a sharp knife.
then u attack a g-rank rathian for two second and u need to sharpen again
That was Sharpness +2 Skill in Monster Hunter.
The end result is amazing!
That reminded me of the gigaton hammer.. Sigh...
Y’all laughing at his grammar, while he’s laughing at your bank account
Exactly!! Hiro is successful and seems pretty humble! I would love to cook food with him and drink some sake and listen to his success stories
It always amazes me when I hear Americans criticizing “anyone” for grammar. Is it even taught in American schools ?
I am laughing at this idiot behind the camera.
Guarantee none of the kids laughing are bilingual like this man.
@@ussweeneyd To answer your question, yes, it *absolutely* gets taught in American schools, but I agree with you 100%. It's a sad thing when I see people acting like the _internet_ is American...
am lated to this but i sharpened few knives per his demo. they r sooo sharp!!! thanks Hirosan.
Soaking it for 48 hours will not make it sharpen better. Soak it until no more air bubbles rise up. That means it has soaked in as much water as it can hold. It takes maybe an hour or two. Also, and this is incredibly important, if you use any sort of synthetic ceramic water stone you have to flatten it before every use; otherwise your bevel angle will perpetually change with the dished out stone.
Damn, I was sure I know how to do that. Now I know I was very very wrong :)
You should say u are very very Wong
Japanese not Chinese idiot
Lol
@@kaibrigance2631 weird how names are associated with nationalities huh.
And then here I am, "mexican" but my name is Kevin.
So is my name... mexican... or is it... whatever the fuxk Kevin comes from...
Why is wong associated with the Chinese? Does it have to stay that way? What am I even talking about anymore?
All the questions and more will be regretted by me after I wake up tomorrow and realize I'm an idiot
Umm, that’s a Chinese last name... that’s usually why names are associated to a different culture. Some people say that there are no dumb questions, they were very very wrong.
Everything in Japan is great quality 👍👍
When you hear the dreaded sound of the ticket machine @ 1:07 😂😂
It's in my "work NIGHTMARES"
Instant anxiety attack
It's literally in my nightmares.
in my head. " oh shit"
Good Mythical Corning
I like corn
Chill Pill gud for u
Sergeant Ramen Go on cornhub
I am so glad I found this. I have a nice whetstone I bother garage and many good knives that just need sharpened. I now have the confidence to use it. Easy enough. Amazing what a simple video can do for someone.
1:07 Sound of the ticket machine made me jump and start to yell "Order in!!" You can take the man off the line.....
This was the comment I was looking for.😂 It's like ticket printer PTSD. 😭
But, as the cocaine addict said to his concerned girlfriend, you can’t take the line off the man
Damn, the knife's so sharp it sliced through space and time XD
hi chef Hirosan u r amazing wow the thin tomatos slice from the sharp nife turn to beautiful flower! u r sooo cooool!
This chef is my Hiro
If people think his skills with knife sharpening are bad id hate for them to watch a butcher do his job........they will abuse thier knife to the point of having to throw it away, that said hes sharpening to get his job done......hes not sharpening it for a plaque to hang on a wall and say look how pretty it is.......he does what needs to be done in order for his job to end the night in a high note.......the only right way is that wich makes you the most money at the end of the day and puts smiles on the faces of customers who love the dedication and time he put into something....................................A Tool We Humans Create Are Made For Use, Go Take Your Pretty Knives And Put Them Back On Your Wall. Give An Artist Some Credit Where Credit Is Do.
most simple video I have seen on youtube for sharpening the knife
Sooooo.... This is why katana so damn sharp!
shane avlis ill tell you
shane avlis but you can't tell anyone else
zCrunch OK tell me, but if you do eveone one going to see on here.....
shane avlis it was created by my great grandmas dog with master precision because he has 6 toes instead of the regular 4.5 his sixth toe has magical power that makes him immortal he worked on the katana for many many centuries his master skill then created the Now know Katana
Katanas are sharp for the same reason that any other sword is sharp: carbon steel and regular sharpening. The reason the katana is known for being sharp isn't for the fact that it's actually sharper than other swords, but because the blade is curved. This allows for less of the metal to contact what you're cutting, meaning less resistance.
Man I tried sharpening my kitchen katana with a whetstone. It just made a total mess and was actually blunter when I finished. The directions that came with my knife and whetstone didn't help at all. In the end my local knife sharpener sorted it out for minimal cash. If you buy decent kitchen katanas, save your money and dont bother with a whetstone just support your local knife sharpener.
really impressive your comment, wow
maybe you're just really bad at sharpening knives...
I am a joiner by trade so I have never sharpened a knife on a whetstone, but I use whetstones to hone all of my chisels and plane irons and can quite literally shave with them. Saying this, it took a loooong time and a lot of practice. the trick is to find your angle and lock your wrists so it stays at the right angle. If you don't manage to keep it consistent then you will find the cutting edge round instead of sharp and you will have to start over.
mind it is an art to sharpen blades. not everyone can spend the years to practice it and get it right just by reading some directions.
i tend to agree with the original comment. The thing is, it really is a learned AND lost art. you have to be very patient for one, and for two, you have to be be very precise. Actually, watching this video is making me cringe! the guy is so rough on his stones. he's grinding the crap out of it... when i sharpen, i spend about 20 or 30 minutes on each side, on each grit, and caress it like massaging a warm soft bosom.. it takes finesse and an EXACT spacing. if you go from 10 to 5 to 30 to 4 degrees, you'll jack it all up... the more machine-like, precise and calculated you are in your movements, the better the outcome.
Good day. Excellent video! Just bough a 1000 and 5000 set of stones and trying to learn how to do this. Question: same pressure forward and backward? I was under the impression that pressure should be applied backward but not forward. Thanks.
Great video. Makes it look easy. It's not. I learned sharpening my straight razor collection. Takes a fair amount of time, study and practice to get it right.
That knife could literally cut the air in two, the shine on the edge was just beyond belief. Guess that's why they call him a Master...
The mirror edge isn't even that good.
I was looking for some reviews of a Japanese rotary stone sharpening system I've been looking into and this old video of Hiro's popped up. Doesn't seem like it's been over a decade since this was posted. Was fun to watch it again, especially knowing what I know now about sharpening and knife making.
Video was cool until the ticket printer went off and triggered my anxiety. But then the dude got to sharpening and I calmed down again. Thanks for the vid, I enjoyed it.
When I hear it, I drool a little. Not even ashamed of it.
AC Warner I hear the fucking printer in my dreams.....I just went digital...night and day
feel this in my soul :(
Great video. Simple, enlightening, accessible to all. Thanks!