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Thanks

Something tells me it takes long practice before getting decent results. Good clear tutorial

I use a diamond file ill try a stone next time cheers

7:30 someone in the background getting a soar one ahhhh lol

Hello your video is great I also liked the explanation on the pressure to exert on the blade. I have a question can we go from 320 to 1000? I'm talking about shapton glass, I don't know if I'll get an answer but thanks anyway. Hello from France

One of the best knife makers in terms of easy cutting and food release!! Excelent knife!

Excelent performer! With minor issue of potato and carrots sticking to the blade.

Very nice knife with easy cutting. But food release is not perfect due to quite simple convex geometry of the bevels.

Need to get experience behind a knife before worrying about thinning the blade stock.

Given link for images seems of different knife

Nice! So satisfying 😁

Wie bekommt man das so scharf bzw was ist das für ein Stahlkern und wie lange hält die Schärfe?

christ thats quiet

No way he's back

Thanks

found this off a reddit video, thanks for the help bro

Cant believe its a deba

Beautiful video my friend, it's like ASMR

Love these videos!

Beautiful , thank you for this.

Love those onion verticals

Yum

Smooth!

🧅

Wow u cut like a butter r u chef?

$600 knife that thing better be slicing the veggies for me!

Did you forget to turn volume on? I couldn't hear anything when you were cutting the food.

What's the deal with stropping compound? How do i determine if it's for me or not? Is it worth it?

Can somebody explain me what's the point of Shapton glass stones? They have glass on one side and sort of stone on the other. Are both sides supposed to be used for sharpening? In this video I see only the stone side used, on other videos I saw people using the glass side

so both edges are square? 90º?

Great video, a pair of nice Shaptons, right angle and a steady hand do the job! 👋

Interesting video and technique. I also use the Shapton Glass 220 for the occasional dull edge, but for touch ups use the Shapton Pro 1000 and just strop on cardboard or a very fine stone.

I see pictures of all these Yanicks online but so far hadn't seen one perform. So thank you for this video, definitely satisfying in several ways

This one or Yanick?

Am I crazy or when you spray the water at 1:41 you sing “jingle bell” with the spray?

Bet these fancy stones were already in your inventory, or would you otherwise really use such pro-quality equipment to sharpen a 20-$/€/£ beater knife?

I find it useful for people who doesn't own a sharpening stick and always sharpen with whetstones (like me basically).

what knife is on the far right?

I've watched a bunch of scissors sharpening (and knife sharpening) videos, and somehow this is the first one that clicked! Thanks for making.

Impressive performance from what I hear!

Do you have a favourite? 😅

This knife is super-thin and razor-sharp, able to make the most precise cuts. Therefore I can't understand why the tester cuts off unnecessarily big pieces from the carrot and the onion which could well be used in a meal.

E du Svensk?

really nice knife ! where can you buy it ? :)

Seems impressive!

These blades are amazing. Just got my first Gyuto from him.

Did the knife lost only 2 grams through thinning? (154 g -> 152 g)

On the left side, I noticed the victorinox marking is removed, you didn't thin that close to the spine right? That was just polishing to make thinned part blend in with the rest of the knife?

I use breadknife for everything in kitchen since more than 40 years , maybe should sharpening my oldest one after 40 years ☺ Chief knife is overrated.

Shibata koutetsu is razor sharp