Sharpening Knife on a Whetstone with Master Sushi Chef Hiro Terada.
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- เผยแพร่เมื่อ 3 ส.ค. 2013
- Master Sushi Chef Hiro Terada shows you how he sharpens his Kikuichi knife with a 1000 grit Masahiro whetstone, and then further polishes his knife with a Kikuichi 6000 grit wet stone.
Key things to remember are:
Soak the stone for at least 24 hours prior to sharpening; this assists the water lubrication to keep the knife from scratching against a harsh surface and damaging the blade.
Always use equal pressure throughout the blade at a 15 degree angle.
Always use the complete surface of the stone in order to keep the stone smooth and equally worn.
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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 - แนวปฏิบัติและการใช้ชีวิต
"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
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.
The sharpness of the knife cut through the fabric of reality, distorting camera view.
Justin Taylor Hahaha!
😄I know I was like🤯.
😂😂😂
Hahaha
🤣
Nothing makes a knife sharpening video better than a dot matrix printer running
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
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.
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..
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.
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
I don't know what is most impressive: his sharpening skills or the tomato flower he made.
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
Very comprehensive way of explaining sharpening knives. Thanks
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
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
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 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.
That was wonderful. The finished blade looked and worked amazing. Thanks for posting!
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.
Thank you very much, chef! This is how the essence of the knife is.
Thank you for being able to see the proper method of using the whetstone! Excellent!
I found it quite hypnotising 😵💫
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
Hiro sensei, after watching your video a few months ago, all the knives in my kitchen are super sharp!
Thanks :D
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!
Great video. Simple, enlightening, accessible to all. Thanks!
The Chef is Awesome, a pleasure to watch his knife skills, Thank You Chef from America.
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.
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.
I love this guy I learn so much from him.
This was satisfying
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??
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.
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
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.
'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.
Hats off for the chef’s talent. It’s a tough job being a chef 👩🍳
I'm now searching for sharpening stones . Excellent demo
This is so satisfying to watch...
Why am I watching a knife being sharpened at 3 am? My alarm goes of in 4 hours.
lmao I'm literally doing the same thing , guess I'll be staying home tmrw
lmao I'm literally doing the same thing , guess I'll be staying home tmrw
lmao I'm literally doing the same thing , guess I'll be staying home tmrw
LOL me rn
Same for me now.. lol
One must hone one's sharpening skills (sorry, I had too).
When the interviewer asks Hiro 'how is knows when it's finished', what Hiro doesn't mention is that it's by feel and sound first.
It's so very satisfying to hear the steel start to sing.
Great instructional video. Thanks for posting.
I love how he fondles the tomato and 5 blind seconds later its a beautiful circle thing
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.
That must be his favorite knife. He's worn the tip down. Beautiful edge on it.
Thank you Master Hiro Terada for your teaching
That tomato action was impressive and very artistic.
*****
You are welcome
Ryu Hayabusa
Ryと
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
Sharpening skills so badass the video warps in amazement
there is something very satisfying about hearing the knife go back and forth
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.
Turn off stability mode in your upload settings unless you are taking more dynamic moving shots.
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
That edge ended up with a mirror finish. That is incredible.
I don't know why but this little exposé on sharping a knife to great sharpness was extremely relaxing and calming.
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
The tomato at the end was a paid actor
Very good sharpening, perfect angle results along the bevel. Lovely mirror finish, lots of years practice I can tell.
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.
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
@@kappablanca5192 watched a video on Korin knives - haven't noticed any difference in the technique.
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.
Thanks again for the tips Chef! 🙏
Thank you, chef, for posting this and for sharing your knowledge.
This dude is a master among masters =)
Yup nice closure. 😍
Lots respect for chef Hiro
steady hands Hiro :) nice technique thanks for the demo
this is the best demo ive seen of how to sharpen a knife Thanks for the upload.
I wonder how many hours Hiro has spent honing knives . 10,000?
Thats what I love about Japanese Culture so much care is taken in every step.
That Shiny knive looks amazing wow thank you for showing this to me. :-)
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!
2nd month of quarantine
:Mm I should learn how to sharpen a knife.
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.
The stone and the base looks like a good chocolate cake!!....Awesome video! I'll be practicing! Thank you...
Beautiful. Something so satisfying watching this.
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"
that tomato at the end though!
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.
His hands are steady his form... perfect
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.
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”
BRILLIANT! Thank you for sharing
I am almost giddy that I still know how to sharpen, polish and hone the blade of a knife! Great video!
This chef is my Hiro
Good Mythical Corning
I like corn
Chill Pill gud for u
Sergeant Ramen Go on cornhub
Thank you for the tip!
This was lowkey fascinating 👌🏾
ASMR. I can fall asleep to this sound
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
Excellent Video Chef. Thank you very Much!!!,
Woooow love what he did at the end there.
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...
Watching that made me want to sharpen my knifes
Thank you for sharing. I appreciate your skills and will use much of what I have learned here.
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.
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*
Finally, a guy who can properly sharpen a knife on YT. Hardest part is maintaining an accurate 15 degree angle. Takes practice.
Love your work mate......well done.
that tomato swirl.. I was thoroughly impressed by that
those waterstones look like they're of incredibly high quality
those are high quality japanese water stones though
Damn, the knife's so sharp it sliced through space and time XD
Thank you for this gread Video Mr. Terada-San. Greetings from Germany 🇩🇪👍🏻🇯🇵
The twist with fingers at end, da facckk! Wish i could make a tomato flower like that.