Thank you! It's OIRI! This time I will be reviewing two products, and the theme is what is the third sharpening machine? Next, I will talk about the sharpness and tips for sharpening double-edged knives.Now, let's talk about the product that I will be introducing this time.The product is a brand called Tasuki, which was just established last year.First of all, let's talk about the third sharpening machine, which is the main theme of this time. When you ask about number 3, what happened up until then was that the first one was the corner sharpener, the second one was the sharpener , and now the third one was the rolling machine. It's called a sharpener, and it's a tool that fixes the knife and moves the sharpener to sharpen it.Let's take a look at its performance.First, there's a roller with a sharpener on one side and a honing disc on the other. Since it is made of stainless steel, I use it for the final return trip and to prepare the cutting edge.The next thing that surprised me was the weight, which was three times heavier than I expected.In terms of grams, it is 518g, which is quite heavy. However , this weight is very important, and you will understand when you use it, but it is because of this weight that it feels heavy, so you can roll stably.Also, it is the appearance. Very stylish as an interior. Actually, it's here, and it looks cute and fashionable just by leaving it like this.Next, let 's look at this jig. This has magnets on both sides, and by fixing the knife there, you can stabilize the angle and sharpen it.The angle is 15 degrees and 20 degrees, and you can change this according to your preference.If you want to make it harder to get obtuse angles, set it to 20 degrees. You can sharpen it to 15 degrees if you want it to be sharp . When I say this number, there is a total value of angles suitable for knives that I often talk about, and that is 30 degrees to 40 degrees, so the angles fit perfectly within that range.For example, both are 15 If you sharpen at 15, the total value will be 30 degrees.This angle adjustment was difficult for angle sharpeners, but by using this jig, you can fix it at the appropriate angle and sharpen . Regarding the magnetic force, this is quite strong.It sticks tightly, so if you want to move the place where it is attached, it will not be able to slide.The magnetic force is so strong that you will have to release it once.The thing to keep in mind is that it is a magnet, so it must be a knife that will stick to a magnet. Of course, it cannot be used.Also, it cannot be used for Japanese knives such as deba or sashimi knives, or single-edged knives.Yes, so I will explain how to use it and sharpen it.First of all, the difference between this product and other companies is the material of the sharpener. What is it? Most whetstones are made of diamond, but this one uses a vitrified whetstone instead of diamond, and the number is #1000. Since it is a vitrified whetstone, it needs to be wetted a little with water before use. I chose this material instead of diamond. They seem to be particular about the fun they have while sharpening, and unlike dry diamond sharpeners, they have the advantage of not getting too hot.How to use them is very simple: Point the edge of the knife upwards. Just fix it with a magnet and roll the edge of the blade while sharpening. When I tried this movement, I was surprised that it required a lot of skill.In short, it was a little difficult to get used to the amount of force going to the left.I got used to it quickly, but I felt that the movement was a little awkward. If you sharpen something with a long blade, such as a beef knife, if you sharpen it away from the jig, it will bend and you won't be able to sharpen it properly, so in this case, you can set it on that side each time. However , I thought that this was quite a hassle, so I came up with the idea of placing my finger like this.In that way, I was able to sharpen successfully without having to go through the trouble of setting it.If I keep doing this, burrs will appear . Turn it to the side and sharpen the back side for the same amount of time. Then, to remove burrs, use the back side in the same way to remove the burrs . The blade sticks without any problems. However, since this is a 1000-grit whetstone, I thought it would be really interesting if you could attach a finishing whetstone disc of 3000-grit or 6000-grit. So, if you look at the state of the finished blade edge, it will be firm. You can see that it has been sharpened.The one on the left is the edge of the blade when it was new. There are vertical scratches like this on the right side after sharpening. It's a scratch like when it was sharpened with a whetstone. I tried using this tool because it seems to be sharpening well, but there are some disadvantages that other sharpening machines don't have. In a sense, this may be an advantage, but it means that you don't have to apply force. Sharpeners and whetstones have the power to press down from the top to the bottom, so you can adjust the force there. This means that the blade will not spill. If there is a sharpness or the sharpness has deteriorated considerably, you will not be able to sharpen it at all unless you apply it very forcefully, so in that case, use force and sharpen quickly.However , with a rolling sharpener, you cannot apply this force. If you do so, it is very difficult to apply force as it is dangerous to get away from the magnet, so when using this tool, I think it is better to sharpen it frequently. It takes a lot of time , so I do it once a week when I feel like the blade has fallen off. I thought it would be useful to decide something like that and do it fairly frequently.I said earlier that it might be an advantage, right?The case where it becomes an advantage is... The point is that you don't have to use any unnecessary force.In fact, when I use a whetstone to sharpen the final blade, I don't use any force at all.I can put my finger on tofu and it doesn't break.In terms of numbers, that's about it. It's about 200g, but that's not the case if you want to sharpen the blade more or something like that.In that case, apply 2kg or 3kg of force.What I'm trying to say is this rolling sharpener. This means that you don't have to apply too much force, so you can sharpen at a stable angle, and you can sharpen without crushing the edge of the blade.Now, about the rolling sharpener, I wish it would be used more like this. I would like to share with you my opinions and impressions.The first one is to increase the repertoire of whetstones that I mentioned earlier.I think it would be interesting if it were possible to replace the finishing whetstone with an attachment like 3000 or 6000. The second thing I thought about is being able to adjust the angle. Isn't it 15 and 20 now? I think it would be better to have a jig that allows you to finely adjust it in one unit, not two. It's fine if the minimum is 15 and the maximum is 40.The reason is that some people sharpen double-edged knives into a single-edged style. There is also the advantage of a single-edged blade, so some people who want to do that kind of sharpening suddenly want to sharpen it at 40 degrees, so I thought it would be nice to have a jig that could make fine adjustments within that 15 to 40 degree range. And the third one. What I mean by this is that when I use this, I can't sharpen the base of the blade because the handle gets in the way, so I can imagine that if I keep sharpening like this, the shape will become distorted. That's why I thought it would be great if there was an item that had a high stand so that I could sharpen the edge of the blade smoothly.That 's all for rolling sharpening. I'm really looking forward to seeing how it evolves in the future . About knives. This knife is the same one I sharpened earlier, but it's also a brand knife called Tasuki.First of all, let's look at the packaging. This is amazing. I've never seen this type of knife before. It looks like it has a certificate of merit on it. When I heard about this knife, I thought it looked good to carry around. I'm not sure what the people at the company think about this knife. I tried stabbing another knife into the empty space, and it stuck beautifully, like a fresh flower.You can also use it like this. I discovered that it is very stable and might be surprisingly convenient to carry.About this brand, Tasuki.Tasuki means sash.As this Tasuki symbolizes, Tasuki knives are used in kitchens all over the world as a Japanese tradition. They named the brand Tasuki with the hope that the wonders of technology, the joy of cooking, and the wonders of using something for a long time will be passed down to the next generation.Now let's talk about the specs of the knives. The steel material is a stainless steel material called A8 or Aus 8, and it is used as the core material. These waves on the outside are called Damascus, which means multi-layered structure.Going back to the core material , Aus 8 is made by a Japanese steel manufacturer called Aichi Steel. Things called Inox, molybdenum MV steel, molybdenum vanadium, etc. are called Aus 8 and Aus 10. One of the features of this Aus 8 is that it is made of stainless steel, which is very hard to rust.Furthermore, although it is made of stainless steel, it is relatively easy to sharpen, and its sharpness lasts a long time, so it is a very excellent steel material.I would say that stainless steel is the best. I don't know, but it's a steel material that is used quite a lot.There are currently two types of knives in this repertoire: Gyuto 7-sun and Petty 5-sun.What I want you to look at here is the handle. Do you know that they are both the same size? This is not normal, so they are usually changed. It's natural that if the size of the knife changes, the size of the handle will also change, but I've used a lot of knives and have cooked a lot and thought that it's not good for all handles to be the same. I mean, do n't you think that when using different knives, you can make more stable cuts if they all have the same handle? Of course, I think it's necessary to have something this size for the visual balance of the size. When you look at the tools you use, whether it's a beef knife, a petty knife, a 7-inch sashimi knife, or a 1-inch sashimi knife, it may be easier to use the knives if they are all the same size. I think this is actually quite common with sashimi knives, and there are quite a lot of requests like, ``Please make the handle 1 inch higher'' or ``Please make the handle 2 inch higher.' ' After all, sashimi and petty knives are thin, so there are many people who don't like that thinness and want to match it with a gyuto or other knife they use, so they replace it with a different size knife. So, there was a story about that, and the company's president seemed to feel it too.We hit it off and had a great time, so it was decided that the Gyuto and Petty would have the same handle size.Next theme: Let's move on to. The next theme is about feeling out of place. I really wanted to talk about this.You could say that it's all about the looseness.Before we talk about the looseness, first, let's talk about the shape of the knife. Let's talk about the shape.There are several shapes of knives. For example, a knife that tapers from the peak to the tip, or a clam-shaped knife that gently curves and tapers toward the tip , or a Japanese knife that is straight until the middle and goes toward the tip. Even though the knife has the same double-edged edge, it suddenly becomes thinner, the shape is completely different.This shape controls the sense of openness, and this is what I want to talk about. This shape is very important as it provides the information you need to know when to use it properly in cooking . For example, even if the edge of the blade is sharpened, it is still called a simple sharp. That sharpens only the edge of the knife to make it pin-pin.When you cut food with something like that, you can clear the entrance when cutting, but how it cuts from there is determined by looking at the peak of the knife. Of course, it depends on the thickness, but whether or not you can cut to the end depends on how thin it is and how thick it is near the edge of the blade. The sense of looseness changes, so we evaluate whether the looseness is good or bad. In conclusion, if all conditions other than shape are the same, for example, the thickness of the ridge and the condition of the cutting edge are all the same, then which one has the best cutting edge is full flat or full The maximum thickness is only at the peak, like a flat one, and it becomes thinner from there.Furthermore , the surface is not a mirror surface, but has some scratches , and more specifically, the blade must be moved with a large blade length when cutting. This will give you the best sense of cutting. If you dig deeper into the mirror surface and cutting method that I just mentioned, if you cut the food with a beautiful flat knife that has a mirror surface finish, the knife will stick perfectly and the knife won't move . Even if you try to remove it, you won't be able to remove it, so if it's too mirror-like, it will actually be difficult to remove.How to cut it later. The way you cut this is extremely important.Whether you lower it directly below, or whether you push or pull like this, the feeling of the cut will change considerably depending on the motion of the cut.The reason is that it is easier to understand if you imagine the trajectory of the cut.Look at this. What I want you to do is to cut straight down on the left, and to cut with a wide blade on the right.It 's pretty obvious which one cuts better.So , going back to the topic of this knife, this knife is fully flat. If you use a ruler, you can see what kind of structure your knife has, so please give it a try.If you cut it as I explained earlier, you will see that it is very neat.However, I want to convey something very important here as well. There is a point, like a beef knife, it has a thin tip and a wide base, and when you look at the peak, it has a uniform thickness, so the feeling of cutting will change depending on where you cut and the direction you cut.The bottom line is the tip. It's difficult to pull out on the side , but it's easy to pull out on the base side.You can see that the type of knife that gets thinner from the peak to the tip of the knife like this, the wider the distance to the tip, the thinner it gets. Well , to put it the other way around, the narrower this distance, the more obtuse the angle.The thickness near the tip of the knife is thicker.In other words, when you cut something with this knife, it's better to cut through it than through it, instead of through it. The thickness of the part near the blade base is 0.8 mm compared to 0.3 mm here, which is completely different.Furthermore , this was a really good example. So, let me introduce these two knives, Gyuto and Petty, both of which have the same thickness.Do you all think which one has the best sheen? I'm actually going to try an experiment now, but many people think it's fine. I'm sure there are many people who think, ``Pettit would be easier to use,'' when it comes to work, for example, cutting into pieces when chopping onions.The answer is that Petty is better. That's bad, because as mentioned earlier, the distance to the cutting edge is short, so when I actually cut the knife, it goes all the way down to the bottom of the knife like this, but with Petty it stops halfway, so I cut it. What I want to say is that ease of cooking does not depend on the type of knife, but on the shape of the knife.However, I don't want you to misunderstand here, that saying that the knife is easy to cook with is not just justice. It's the right thing in the right place. A knife that has good shedding, that is, a very thin knife. Thinner knives tend to chip more easily, bend more easily, and are less strong, so it's important to balance these things. So how do you control that balance? Sharpening with a Corner Whetstone This operation is possible with a corner whetstone.That 's the biggest appeal of sharpening with a whetstone.So , the theme has changed and from now on, we will be sharpening with a whetstone. I will tell you some tips for sharpening a double-edged knife.Please pay attention to how the Damascus pattern appears as well as the sharpening method.First of all, here is a common problem: ``Which part should I apply the sharpening to?'' I don't know.'' I'm free to say the conclusion. You can sharpen by applying it all the way to the peak, or you can use a sharpener to sharpen only the edge and spread it out, or you can sharpen by applying it to about half of the edge like a Japanese knife. You are free to do that, but when you try to guess, you may end up hitting too much even though you didn't really want to hit, or conversely hitting too obtuse. That kind of thing is a double-edged knife. It seems that this problem is very common with knives that do not have sharp edges . I have to decide the angle myself. So, I'll tell you how to sharpen it well.First of all, the angle of the cutting edge is already set at 15 to 20 degrees.If you don't know about this, please watch this video of sharpening the blade . The angle of the blade is fixed. That means it will never turn into an obtuse angle from here. It's a matter of how you lay it down from here, so what everyone tends to do is suddenly say this. There are some people who set their sights on the target, but when you are not used to it, you should gradually let it rest and sharpen it.When you actually sharpen it, you will always get a scar when you sharpen it. Gradually, the sharpening marks will be expanded.This is what I actually do. You can see this grinding mark. At first, you'll notice that it's uneven in some areas like this , so you'll have to carefully check the scratches and adjust the position and angle of your fingers until you can gradually hit the area you're aiming for. If you memorize this by hand and keep sharpening there, the surface will come out and you will be able to sharpen stably.If you sharpen in this way, you will be able to sharpen even a knife that does not originally have a shinogi.Here is what it looks like. The pattern is different from when it was new , and the expression it gives changes depending on the whetstone.It's good to use a variety of whetstones. This is a fun point about changing whetstones.To introduce one whetstone, this is a 6000-grid whetstone called MAIDO.This whetstone makes Damascus look really nice.I use it as a whetstone that makes it easier to see.I sharpen it about 5 times. If you keep sharpening for about a minute , this is the finished product. It's really beautiful, the way it shines due to the whetstone. It's a little hazy. The appearance of the finished product has completely changed, such as turning a little white, and of course this is also the surface that the food rubs against, which affects the taste, and of course, the appearance of the Damascus knife, which has a multi-layered structure, is very noticeable. Thank you for watching the video so far because it's interesting to watch and it's fun to sharpen.The sash that I introduced this time. I'll put a link to that product in the summary section , and you'll be able to get a special coupon code issued to you.The code will also be listed in the summary section, so if you're considering purchasing it, Please make sure to use the coupon.The coupon code is OIRI2024.This is the discount amount for this coupon, but the discount amount will change during May and after June 1st . It's a whopping 30% off , and from June 1st until the end of December, all products are 20% off, so there 's one more thing to keep in mind, so please take a look at that website. I understand that everything is written in English, so there is a way to translate it, so I'll tell you a little bit about it.This is the homepage, and it's all in English, right? This is the part below. If you click here on the left side of this page, you can choose whether or not to translate the translation into Japanese.If you do that in Japanese, you can enter the details of the product and the purchase amount, and it will go smoothly until payment, so please click here. Please take a look. I'll turn it back on. Now, I'd like to end the video, but I would like to make one important announcement. It will appear on a program called Oh My God starting at 10:30 on May 18th. There, I will be making the ultimate vegetable sticks and today. I'll be talking about how to cut things I talked about, and I'll be performing various things like decorative cutting, which is my specialty, so I'd be happy if you could watch it.However, that program is only broadcast in the Kanto region, so if you want to watch it in real time, go to the Kanto region. You can only watch it on Tver for free for a week after it airs , so even if that free period ends, you'll have to pay, but if you missed it, you can still watch it. You can watch it anytime and anywhere, so be sure to watch it. Please definitely watch it. Yes, that's it. If you like this video, please hit the good button and subscribe to the channel. See you next video. See you there, thank you very much ♪~
