Knife Sharpening With Mino Tsuchida

firstly I would like to explain for youth what is a different between European life and to the Japanese knife European life both sigh gradually grinding exists and finally grinding that is they said this is a very good for European foods and somebody said this is a European culture ok I agree but we are Japanese we are already sizing sizing the sizing so we need lead me to sharper knife so we are gradually good and enough yes so our nitrogen if compared their knife ok a knife is much Senna so little bit too sharper than they are knife so this is a very good for Japanese food ok I would like to say that this is a Japanese culture so we are absolutely no necessary to discussing which is better because the different culture in case of the European knife ok there are many sharpens and I buy steel just like this so they can only serve in the point because the point of the brain is only touching for sharpener so it means happen light by Steve okay one or two days later again you must be discharging with a knife because it's a just walk point to sharpening but what an if you shopping die by stone can see here 1 or 2 millimeter both sigh I would like to say this is the face sharpening by stone so if you shopping like that you can use six months without to shop so stone sharpening is super girly number one before you start yes please sorting the water there were 15 minutes yeah please watch here Barbara is coming up can see it bubble okay poverty's must be stopped it's a taking the time about 15 minutes depends of the size / you are strong if you want to shop use and I buy stone you are storing some us to be flat if it's a hollow no chance to sharpen with a knife okay so if I have a time I always adjusting another storm just making the fluff now he's very dangerous so the way you was happy was I always preach tightly grip strategies dr. clipper just handle because you are very difficult to keeping the same angle it's a rock bound is the strong Japanese Jesus sharpening the same set if you want to sharpen then you must be keeping the same and same disease so he cares about the story is the same thing just like this we are recommending you to keeping the anger between 10 or 15 okay so how to keep the fifteenth point so I try to equip you like it yes okay this is my 15 here after I fix 15 yes sleeping going to just offer products I just put in with just now yeah I love pudding that's not nice you are stories always making the same sound for you okay so please lessen the sound of the stone okay I change the angle okay it's a no good don't worry we are introducing the guy go that way small glider Ares matching is a small break but can see here for night for my visa break is so small so no chance to using gyda rhai big one is matching the big break I always recommended you to shopping from top into the bottom one time but if you creep like that change it okay if I push here knocked up the space here and if I push here sorry like this you can see lots of space so you are nearly very difficult to shopping from top into the bottom why because this guide rail is reaching straight but bread is routing the side so I recommended you to keep with the paneling just like that so keep is a parallel bread and gyda rhai so you see here you can shopping from top into the bottom [Music] sound easy exactly say this guy Karev is a better than my technique very unfortunately can see here this is the way to powder from the stone looks is very good but please do not watch because you are F is not to shopping by stone you are not with shopping by the way to powder similar likely you are have to cream for the no power required firstly I recommended if you filled the shortages of water on the stone please filled up I said if we are there like nothing you may lose the very important way to powder from the stone yeah so just like and just all continues [Music] but you are quite easy to get the bird from here to here because a nearly straight but this part is quite a difficult because certainly come but also this part is the most important has arrived so in such a case I recommended fabulous without the guy today just walk same grip practice yes I just want op into the bottom okay this outside nearly finished okay so you better to change the hands just like that I'm slightly push and just room after sati was happy fiber store operator again you better to check Westberg raisable Waynesburg okay if you need conformable from top into the bottom okay again you better to change the hand just like this please repeat four or five time if both side is smooth your knife is okay you

Channel: Global Knives AU NZ

Views: 2,164,619

Keywords: Global Knives, Mino Tsuchida, Knife Sharpening

Id: SIw5ChGOADE

Length: 9min 13sec (553 seconds)

Published: Wed Jun 01 2011

Reddit Comments

[u/zapatodefuego]

For anyone looking to get into whetstone sharpening, just know that it's really not all that difficult.

A good starter stone is the Shapton Pro 1k which can be found on Amazon for just $36. It's a splash and go stone that doesn't require any soaking and it's a hard stone that doesn't dish fast.

While the 1k is a good starting point for any knife that isn't already a butter knife, the 320 grit would be necessary for turning that butter knife into a real knife again.

If you want something with more polish and a higher level of sharpness, the 5000 grit will offer a good deal of edge refinement without going too crazy. However, this is pretty much pointless for any knife under 60 HRC (a Wusthof is at 58 HRC which is pushing it) since that softer steel won't hold a 5k edge for very long at all.

These Kuromaku stones are real Shapton Pros, but those manufactured for the Japanese market. The versions for the western market have differently labeling printed on the stones, but are otherwise identical. Prices for Kuromaku Shaptons vary widly on Amazon so it's worth waiting for a deal, and only a few are actually available at these lower prices.

An even cheaper option is the King 1k/6k combination stone which is viable, but not something I usually recommend. It dishes fast, the 6k side is overkill for most home cooks, and from what I've heard using the stone isn't a particularly good experience.

If you would like to learn about sharpening in general, or how to do it, start here: https://www.reddit.com/r/chefknives/wiki/sharpening

And if you're looking for a knife or how to care for it, consider stopping by /r/chefknives!

[u/highfrequency]

Great video. I stone sharpen myself and learned something!

[u/GoldenGonzo]

This is a great video ^akay

[u/subfighter0311]

Are those his natural eyebrows or do you think he does them himself?

[u/aitigie]

That was cool, but I wonder why he presented that honing steel as an inferior sharpener? It's not meant to sharpen your knives, just keep the burr from rolling over. I use a steel and I can go several months between sharpenings.

[u/shurdi3]

Having thicker edges is a very modern thing though.

Recently it's been so bad that people have been calling 15 degrees per side edges "sharp but weak".

Just look at one or two generations ago. Edge angles were much lower, and no one batted an eye, yet today we have much better steel, yet the knives are ridiculously overbuilt.

It really is becoming a problem.

No fucking folding knife needs a 20 degrees per side edge, and 40 thousandths of an inch at the edge bevel.

[u/puzzlehead]

I enjoyed watching this with the captions on. Sharpening is super girly number one The automatic transcription tried its hardest.

[u/Babyfart_McGeezacks]

Nice

[u/shouldikeepitup]

Great video! That guy's English is pretty impressive too.