Knife Sharpening 201 - Reaching Your Knife's Full Potential
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- เผยแพร่เมื่อ 29 ก.ย. 2024
- Bill from Knife Merchant is a master knife-smith. He is the one person you can trust to sharpen your knife and give it the necessary care a professional chef or a home chef needs.
This video will give you a peek inside the work that Bill can provide you so that your knife will reach it's potential which in this case, is extremely high. If you can any questions regarding knives, please reach out to David Holly.
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.
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As always, we wish to thank all of our fans for spending time here with us on TH-cam. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode...
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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
Incredible useful information that really taught me as I was sucking up everything he said and literally automatically filtered out his gum chewing. Amazed at this young man's knowledge level. Makes me want to visit San Diego and speak to him in person.
Not sure what was making the squeaky noise The rock with the knife or the gum he was chewing XD
moron
when he gave chef hiro his knife and he held it up was so cute! it reminded me of my former chef de cuisine at my first job chef masafumi!
Beautiful. Thank you for yet another extremely informative lesson!
Some are behind the idea of coarse edges, because they claim, last longer and cut just as well.I prefer highly polished, razor like edges.What do you think? (not talking about kitchen,but bushcraft and general use knives).
it's really hard to watch video when the chewing is distracting.
Great video Hiro.. let us know how the minonokuni matsu 1573 works out for you after you give it some time in the kitchen & re-hone after every evening.. Stay Sharp my Friend..
Gary/Hk
I likes the length of your knife, not too long just perfect IMO.. I'd love to have one but don't have the skills to justify a $242.00 knife, i guess my Victorinox boning knife will have to suffice.. Great Video as always..
ありがとう、ヒロ
Headknocker start with an apprentice level kasumi (metal) knife. It's important to get good practice on knife sharpening skills first before you buy an expensive Japanese knife.
Funny dialog here although I appreciate it. I've got a 'do everything' knife make of 312 stainless (re-purposed chain plate from a sailboat) and a knife made from a retired leaf spring from a truck suspension. When I say 'everything' I mean chop bone of a pork shank and filet a freshly caught tuna. Crimony, one of my best paring knives is $20 store bought (Sears, paring). Then again, I've used my Victorinox (Swiss Army) to dress elk in the field. Tell you what, I have never, ever found a store bought knife so well dressed as a Swiss Army. Anyway. I understand the desire, and the need, for more expensive edges. I've got several myself of over $300 but for 99% of the work, a less expensive edge works very well. As mentioned in the video, it's paying attention to the 'apex' whether hollow ground or not. The deciding factor is always a steel which can hold an edge. Always.
That includes sashimi fresh over the rail and paring upland fowl or preparing duck and dressing game for upscale clients as well for my own discerning tastes. See, from my experiences I have become a snob for what is fresh white or red meat. Restaurant staff usually find me difficult for I am too discerning.
Thank you guys for another interesting and entertaining video! Thank you Dave and Bill for the interesting info about knives! Very cool.
11:08 - I was worried about cutting a finger or something.
- It happens.. It's going to happen... You just get it out of the way.
Well, that's funny: "Yep, you just get a finger out of the way and keep going, keep going!"
Leaving the whetstones in water for most of the week, will that eventually harm the stone?
They probably use those stones so they would take them out of the water a lot during the time theyre soaking
I recently purchased the Masahiro Medium 1000 Grit and the Kikuichi 6000 Grit whetstone, so I'm wondering how long I can just leave them soaking for without worrying about em
Awesome. Thank you!
That's a load off my back
Btw, LOVING the knives so far
Could do with staying away from the fridge too
I'm sorry, what was the 3000 stone? And by the way, the chewing gum doesn't bother me; I do the same when I sharpen my knives;
great video but please dont let anyone else chew gum lol!
MILE KÍTIC PJESME
you must be a french toad?
Can you chew a little more please. thx
i disliked just becouse that chewing idiot...
No doubt, you could hear him smacking his gums in the background. Unfortunate because I would have liked to watch this video, I had to turn it off though.
Cole Croley bvbvcvnsv bctfvvgjvgjtnbvvvvvvvvvvbfjghdvcbvbfxvjccvcccc
so bad!
No-one knows what you're talking about? Who's crying?
man it's so expensive being a man of many hobbies
they guy chewing gum makes me sick...
Didnt watch the whole Video cuz of him annoying AF
why?
Chewing gum whilst talking to people is very disrespectful
arh mai ree kaaaa !!!!!!!
Is that an American thing? I live in Australia and I have never heard of that being disrespectful
I can't watch it. The chewing.
yeah. go eat your own crap
Lmao we know who was chewing
Excellent video and all as usual, but my god his excessive chewing with the bubblegum is driving me insane
I watched the entire vid, as per usual :)
the chewing gum is so aggresive.
you are hung up on b/s
fuckhead
mad
GladRichGirl and so fukin annoying too.
How the hell is chewing gum aggressive 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
That chewing should be illegal, OH MY GOD.
While I agree that the gum chewing is distracting, they are showing the guy making the video how to do this and in turn us for free. Did I mention that this is free and you have the choice not to watch it. I suppose the old saying "if you don't have anything good to say get the F out" is lost on some people.
next time chewing gum of iron .... :D
This guys opening mouth chewing.....
wow you can hear him chew his gum
big deal, who cares, you high class phoney
chewdick
that first guy must be the owner.. he doesnt seem to know what the hell he's talkin' about... then passes it off to "Bill".. lmao.
That couldn't be further from the truth. He probably forgets more in his sleep than you would ever know. If you watch the other videos you would see that he knows A LOT about everything concerning knifes and sharpening.
Durn! Here I was expecting to read all the " how wrong he's sharpening ", and all I read is "chewing gum" lol sheesh
Thanks for the video it was very informative. I didn’t even notice the gum chewing since I was focused on getting the information being presented. Just haters or whiners I guess. Just getting started in what is fast becoming an expensive hobby. Again thanks for the lesson.
Great Video, very well done, EXCEPT Bill chewing the Gum. Please have him take the gum out before he goes on Camera.
Mike Janzer The gum is his swag. He couldn't sharpen a knife as skillfully without it.
I am gonna dub that guy Master Chew.
Hostile
no way! it's just a comment on your stupidity;
Jon Doe
Snooker
get back in the kitchen and make your giant boyfriend a sandwich you psycho.
Get rid of the gum 😏
get rid of yourself
Unintentional ASMR, thank you for helping me discover another one of my triggers. :D
Hiroyuki Terada - Diaries of a Master Sushi Chef what's the next cooking video
Hiroyuki Terada - Diaries of a Master Sushi Chef btw who replys to this?
Seth Rollins *Replies.
They've clarified before, that either one of them replies and I also think they have 1 other person managing the channel.
Hiro often sits and reads through & replies to loads of comments.
Hiro wrote lol? You must be a cool guy to hang out :D
Does this guy have a channel? Is he teaching this stuff on youtube? If not, WHY NOT???
I get so tired of watching people over-sharpening knives. You don't need to re-profile the edge unless the knife is very old or badly abused. A few strokes on an 8000 water stone, a light strop, and you're good as new in 30 seconds. Water stones are VERY aggressive, even fine ones. They will quickly send a lot of good damascus down the drain.
Stones have to breath and gum has to be chewed
StarScream666 Haha!! Winning
So much to learn and so much information provide... Only to be ignored because of GUM... Thanks for taking the time to make the vids, tons of great information.
i just wish i could be there to learn ...
SHWELL11
Is it just me or was the Sharpening of the video and the lesson where satisfying lol
personally it gave me a headache listening to that screeching for so long
OMG spit out your gum!
Sir Buttocks i
Bill made a great point. These single-bevel knives are designed to slice, not chop. If people are not familiar with these type of knives and try to use them like a thicker, softer European double-bevel knife, chopping through harder items like carrots or rock chopping herbs, they will damage the edge really easily. Reading through comments on these videos, a lot of people want the use the same knives that Hiro does but they may not realize the difference between what he uses and what they may be used to.
good news is I was so captivated by the video that I didn't even realize the gum til I went to the comments afterwards.
Chewing a gum and saying something is so stupid
This guy is like the freakin Knife Whisperer. Amazing skill.
No Good afternoon ? ):
Best sharpening videos I have seen are always with thid guy.
Not enough chewing for my taste.
wtf dont ever do another video while chewing gum
Dude, spit the gum out or at least chew with your mouth closed when giving a presentation. Otherwise very informative.
A microbevel can be beneficial to prevent chipping so sometimes it's a good ides to keep it
This is oddly very therapeutic.
Leave the guy alone he's 'chewing the cud' with us!
this dude rocks. he seems to be a wealth of knowledge when it come to taking care of a knife...
I was gonna watch the full video but not with that guy who was chewing gum.
Hiroyuki Terada - Diaries of a Master Sushi Chef Trying to watch now with the volume little down :-) Hopefully visit you guys some time after Christmas in Miami. Thank You
Really love the inside look to a key aspect in Sushi making. Thanks for this video!
Did he mean you dont really need to do the other side or im confused? Please someone enlighten me
I made your chicken teriyaki and my woman and kids love it
so great video and i just love this channel!
Lots of good content here but couldn't watch the video due to the gum smacking. Have some courtesy and spit that crap out before you get on video.
STOP Chewing GUM!!! Show some respect to the buying public. Maybe we should just go somewhere else!
i know this guy didn't just dis hiro!!!!!
anthony sanchez exactly what I thought, I was like no he didn't just low blow him about his own sharpening
Interesting that the whetstones have a great big dips in the middle of them and it don't look like they have ever seen a nagura or any form of flattening. Sounds like the knife is hitting a groove or bump on the first stone, too. Maybe it might be a good idea to put that "sluury stone" (never heard of that) on it's side and level off that whetstone. The pronounced wobble of the last stone was the last straw for me.,and really made me laugh. I'm not impressed at all. My tips are: use flat stones, put them on a level surface, maybe even check for the burr to make sure you're achieving what you want to do with the steel, especially if the knife is not known to you and straight out of the box.
"Sushi knife". I wonder if he means "Yanagiba"? There are various knives use for sushi, and they have different edges and sharpening requirements.
Farva in the house!
I can not find , Knife Sharpening 101???, this video camera angel when He is Sharpening the knife SUCKS, and He doesn't Explain what He is doing and Why He's doing it. ????
"playton" , no , it's a platen. So much for credibility.Chewing gum, another minus in the credibility column. The rocking stone on the log.. good one... strike three. Next
Why does this make me wanna become a sushi chef man... I'm a math major.
Just to put this hear wondering why all the gum comments The condition is called misophonia - literally “hatred of sound” - and occurs when a common noise, whether it’s something like a person chewing loudly, water dripping or someone “ahem”-ing, causes you to become anxious or angry, more so than a typical response, TODAY reported. It can also be known as Selective Sound Sensitivity Syndrome (4S) or hyperacusis.
Great instruction Bill. Before you speak on TH-cam ,spit the gum out? Thanks.
So i have bought my first japanese knife, a new Tojiro Shirogami White#2 Gyutoh 210mm. I do sharpen on whetstones for 3 months now and i believe i am good at it. From what i understand from this, is that even if it has that micro bevel from factory, in this case as i am using it for all types of kitchen jobs including veggies, i should not thin it to eliminate that bevel ?
I usually sharpen my knifes at 10/15 degree angle! The softer inox steels i sharpen at aprox 20 degree as the edge last shorter than harder steels as i saw
I don't shoot youtube videos and I don't cut in front of people. why do 99% of any body using a knife on a professional level care if they have a mirror finish on there knife let only the cutting edge. I am a meat cutter. I damn sure don't send my knives off to get them sharpened......... 20 years later you learn how to do that your damn self so you don't have to spend the money or have your employer spend the money. O and I am not a MASTER Susi chef or COOK. I am a master meat cutter. I will sharpen my own damn blade thank you. now don't get me wrong the guy in the video knows his stuff. but do you want to pay for that every time you want to have a sharp knife... I don't..
Extremely informative video on a subject I know little about, appearently. Thanks a lot.
you are competent sharpener (and explanative) - chewing similtaneously while you ' re talking may be annoying or may not be, it's subjective, to be in the middle you could just do it a little more discretely - anyway, you should not bother too much about those who stick to that - probably whenever they tried to sharpen a moderatelly dull knife, they ended up with a butter knife ... IMHO ...
THE DAMN CHEWING. I hate people chewing gum with their mouth open. What a horrible noise.
Let him answer you're questions cameraman.... instead of interrupt and distract him with more questions.
Graphite sheets for platen? where do we get them.Do thye have their own industrial grade adhesive Many belt manufactures state DRY...no oil or water? Still learning this science. Respectfully
With my crazy mesophonia. (It’s me not you lol) The gum chewing had me triggered. I had to turn the volume off and hopefully picked up on most of the basics.
super valuable info. I just wish I didnt have to watch it 3 times to get past the constant chewing sound. My problem and maybe the new headphones I got. Still. Gross. To me.
Every single comment is about chewing. Wake up you triggered animals. It's chewing gum, not that bad.
I work as a butcher. What angle would you recommend for knifes used on beef non-stop? Not chopping through bone or anything, just slicing through beef and pork meat.
What gum?
The information is so good it's such a shame that the visuals are so bad. These videos are godawful in terms of SHOWING. How about doing a bit of THINKING about what your camera should be showing, rather than just standing there and taping anything that happens to pop up in front of the lens?
These guys would cringe if they saw some of the "standard sharpening practices" that go on in some of the abattoirs where I've worked. Things like thinning the blade or removing the shoulder of the knife on a coarse sanding belt, or using a "hardware grade" oil stone with food grade soap and water. My morning routine usually consists of sharpening 7 knives in 10-15 mins on a 240 grit stone and then getting through the rest of the day just using a steel. Since I'm a slaughterman (skinning instead of boning or slicing) I don't need an edge as fine as seen in this video. In fact an edge like these knives have would last about 5 seconds when cutting hides.
Need to send him a Natchez bowie to do the main grind and back cut, blast those edges up to 20k and thin them out and it would be epic, after he did it just touching it up would be easy for 50 yrs lol, map stones are exp and sand paper sucks idk DMT stones wear out in a few years I spent 300 on them and found that out the hard way, edge pro devices are nice but not on bigger knives, hard to find one perfect solution to sharpening all types of knives belt sander takes some skill too, I say buy higher stones like 1k to 3k, use sandpaper if u need like 150 220 or even 400, then use stones to 3k then strop on leather with a few diff compounds, idk nice vid
This process is relaxing in such a profound and strange way
The video is very very cool.. but please ask the speaker to spit the gum before recording :(
Or, at least, ask to chew with the mouth closed (I swear it's possible)
awesome i just sharpened my straight razor knife and it works well i use 4000-8000 stone with a strop i just don't like how my strop isn't glued onto wood like your seems like it would work allot better that way mine is just like... a piece attached ? lol anyways thanks for the information!
I know this is an old video, but I've noticed the same thing in more current ones.
Please tell the camera guy to zoom out or back the hell up! Jesus Christ, I'm trying to watch the man sharpen or at least trying to see what he's doing. But the camera dude for some reason wants me to look at his hairy knuckles.
Please, for the love of Pedro, back the hell up!
Hi Mr . Hiro I have a questions of how many times to get real sharpen knife and do you put oil instead of water ? I’ve have an electric knife sharpener it worked nicely ... Just wondering ...
Would it be possible to do a sushi/onigiri inspired cupcake? For example instead of cake use rice and maybe fill it with tuna poke and top with pretty edible flowers and such! That would be very cool to see.
@19:20, you ask about stone grits, Bill says you should have 3, but you cut him off asking if you only used one stone. Shame Bill couldn't tell us what 3 stone grits you should own.
I'm confused AF about how to sharpen a knife now. Can't I just use those plastic sharpeners that come with my $9 rapala fillet knife?
Have you ever used Arkansas sharpening stones (black and translucent)? If so do you think they would get the knife that sharp.
All these people talking about chewing. Am I the only fucking person on earth that isn't bothered by chewing?
...all the annoying knife sharpening info distracted me from concentarting on his gum chewing tutorial.
I started watching 3 mins in and when right to the gum chewing comments lol
Kind of interesting he says knives aren't sharpened for chiefs in Japan. NHK recently did a special on an old knife polisher who made an entire carrier sharpening knives for chiefs in Japan.
Are you saying that people called you to give you advice about how to do what your trying to teach ? That’s bloody comical
a very amateur question, i was at a knife shop the other day, and the staff there really encouraged me to get a carbon steel knife , i was really just looking for a normal stainless steel knife, he told me all sorts of benefits of carbon steel so i decided to give it a go, but then he warned me to really pay attention on cleaning them, he said i have to wipe it dry really really well after wash, any drops of moist will make it rust overnight literally. i gonna admit this really turns me off, i never cared about wipe my knife dry after wash with my stainless ones. is it true i have to follow this dry it well ritual for using a carbon steel knife? let's say if i forget to dry it 1 out of 10 uses, does it hurts the blade really bad?
Not sure about his technique.I have always seen the knife edge pulling into the stone instead of away from the stonePulling the edge into the stone does not roll the edge over as does this guys method I have I'll not use his method but will use the method I learned many years ago
I've heard that you really aren't supposed to soak finer grit stones for extended periods of time. Is this dependent on the brand of stone or does it apply across the board? Obviously you soak your stones, regardless of grit, indefinitely and have excellent results. What brand of stones did you say you use for sharpening again? I appreciate all the great info you shared on this video and look forward to future videos!
This was the reply from Jon Broida from JKI regarding when to permasoak stones :
Resinoid based stones respond to soaking and drying differently from ceramic, clay based, and magnesia based stones. Magnesia based stones, like the chocera, will crack when over-soaked due to magnesia (the binding agent) leaching out in the water. After a while, the stone looses structural stability. Clay based and ceramic stones do not have any cracking problems unless dropped (or sometimes when they are worn thin and you exert too much pressure in an unsupported section). Vitrified stones work in a similar way to the ceramic and clay based stones, but are often less firm and can break more easily when dropped and/or worn too thin. Resinoid based stones, like the gesshin synthetic natural, 5000, and 6000 respond to soaking differently. The soaking is actually not the issue at all. Soaking helps soften the stone, causing it to release more abrasive more quickly, improving tactile feedback, and helping create more mud. However, repeated soaking and drying, drying too quickly, or changes in humidity based on environment cause the stone to dry out unevenly. Because resinoid based stones are not as porous, air can not penetrate as quickly, nor can water escape in the same way. As water leaves the outer portion of the stone, the loss of mass causes the outside of the stone to shrink faster than the inside of the stone, which is the main cause of cracking with stones like this. Therefore, when it comes to resinoid based stones, you need to pick one of the following ways of dealing with them:
soak permanently (my preferred method for this stone)
use as a splash and go stone
soak and dry, but dry very carefully and slowly, while paying attention to general humidity
I dont give a fuck about his chewing the information he gave was just awesome and you dont really find that in 90% of the "how to sharpen your knife videos".
BILL I LIKE U.... YUP YES..FRESH...AS FUUUUU..2023 ...sir yes sir
Matsu 1573...please tell me thats the product number and not hte age of the knife. If not, that's increidble.
It pleased me to hear a pro talk about the cutting edge. As I sometimes get sick of hearing or reading people's thoughts of the edge on blades. It totally depends what you're going to use it for.
Any reason you don't clean off the blade between synthetic stones? What about the damage to the finish from using synthetic stones?