Sharpening Knife on a Whetstone with Master Sushi Chef Hiro Terada.

hi everyone welcome to Novi kitchen of our channel this is message sushi chef here at the lab right here what are we doing today okay today we're going to show to show you guys how to shop in night so first I'm going to serve to the storm so we have a two different type of storm this is one thousand seven stone and this is a system for making shiny stop that we were able to divide storm today okay and during the preparation to university it soaking in the water yes it is so before you start something 9 back to the University to the World Cup out and to 12 to 11 hours okay so much reason for that what we soak it in for about 10 to 12 hours because of the strong need to dust it off such a sec in the water transponder isaacsohn activism we talking to the water alright this we have a muscle here oh it's 1,000 if I guess it's an hour of the smoothness of it and this is the routine six now more like a polishing stone right all right perfect all right so what knife will sharpen today are going to keep we chew on so yeah let's see if we catch the edge of I know we talked about I see it there perfect see the edge of it it looks like it's not even that sharp it might be sharp but it's actually not even smooth I see a lot of ridges right there at the very very edge okay so we're gonna take that out just by sharpening a knife okay a little water and in that suit a stone and this is a 15 degrees okay 15 degrees keep the force in the front Oh same way a 15 DB okay how do you know when you're finished hey so I think you gotta see that brain a little bit so this is actually need more self he got touched in October obviously been captured on camera innocency yeah it looks a little bit better but you can see the work - sometimes yeah if this puzzle needs to take it off okay very very good all right so that was about 30 repetitions on both sides see the same angle about 15 degrees right okay also if what something is out so you have to use that all the fame and it's not suffice you know face of the story has not only one site might be searched is all they can even get to okay all right so after about 15 minutes of grinding we're done with the 1000 grit sharpening stone it looks much better I don't see that the white edge right so we're going to go to the six thousand grit stone right here about by Kikuchi oh all right and what is this doing I guess you want to get a final polish let's find a party a shame to make it make it smooth and more smoother yes okay so this is almost a hero let me just show this one here six other greeting I'm sorry Kaku GT right which all right okay so same way the 15 degree 50 degrees okay sleep in motion again 73 the down up and dance his reading point that we mentioned that you must hope stone the longer the better at least you know the inside over 24 hours or even 48 hours it's going to be better this one is porous absorb the water and we just kind of holding on the knife and sharpening its with Caesar in the night it's not as harsh even hear anything grinding and so smooth and stone how long is that understood this one also about 10 minutes or 10 10 15 minutes all right we're done shopping is knife the six thousand grit yes let's see I see the age is very very polished very sharp let's see what you can do with that night years sorry here we go we just finished sharpening this knife thicker cuicci all right and we have our a little tomato all right okay as it uses garnish all right that's beautiful some was already very mature thank you

Channel: Hiroyuki Terada - Diaries of a Master Sushi Chef

Views: 8,557,432

Rating: 4.7425232 out of 5

Keywords: Sharpening Stone, Knife Sharpening, Chef (Occupation), NoVe Kitchend and bar, NoVe sushi and bar, Hiroyuki Terada, master sushi chef, Hiro Terada, Miami Florida, Amazing knife skills, Cooking, Bar Food (Industry), Industry (Organization Sector)

Id: t39rhQs6Hqc

Length: 9min 32sec (572 seconds)

Published: Sun Aug 04 2013

Reddit Comments

[u/Wuforge]

That automatic tracking mode on the camera made me nauseous. Great video otherwise.

[u/PartTimeBarbarian]

What? This is just how you sharpen knives. I mean, I liked the video, but many, many people do this frequently the world over.

[u/joewith]

Oh god, the internet has made me deviant... I really saw something else in that tomato.

[u/pcurve]

https://www.youtube.com/watch?v=SIw5ChGOADE

For those who are new...

[u/cherwilco]

oh my god what the fuck is wrong with that chef's thumbnail? at 1:36

[u/CoolCheech]

This is how you sharpen some Japanese knifes. What is artisan about this?

And if I'm not mistaken, the tip of that knife is broken.

[u/behaaki]

Hmm.. he didn't take the burr off.

[u/squeeeeenis]

That ending was beyond satisfying.

[u/jabbakahut]

Sometimes that automatic motion tracking that comes on phone cameras is really annoying. And it can't be disabled.