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excellent. thanks very much.

Thank you. ❤

Точить надо на себя!

the 1/4 curve / shape near the tip is a tricky part when sharpening a knife. 😎

well explained principles with effective demonstration.

😡 'promosm'

What, seriously? A short, easily digestible video, not a 50 minute one? And it's even including hard numbers and a method to measure the pressure, and not just a lot of "you just gotta feel it" or "just use light to medium pressure" which could really mean anything? Very underrated video.

What are that block under your stone holder? L

Good ❤

Good ❤

Good ❤

Good ❤

Why does he pull away from the edge and some guys push towards the edge which is the correct method

Nice, but never use metal utensils on cast iron. You'll scrape off the seasoning

Basting actually does nothing. People think it does. But it adds nothing.

Link for jewel stick?

Why you dont go up and down ?

*Promosm*

Follow the curve - good point.

Excellent ❤❤looks delicious ❤

Pro and effortless

Sibei Ho!

99%Titanium ?

nice job. the red market almost looks like blood on the yellow stone which is making me nervous. i use black marker lol

Can this pot be used on a wood stove? Thank you

Can you use this to cook bacon on a charcoal grill? 0:11

Great! Now I've got to get a good bread knife...

Thanks David.,

should I get this one or get 2 stone CR 3000 + CR 1000? This is obviously cheaper, but anything else to consider?

That’s a nice holder! You have a link for holder and stone?

'promosm'

Good video ❤😊

Sharp shit

This is so strange, I'm trying to sharpen ~60HRC Japanese Gyuto and even after spending 10 minutes sharpening one side, I still can't feel burr with my finger pad. Meanwhile there is a fairly big amount of slurry formed on the stone and I constantly watch it not to dry up. What am I doing wrong? Bad angle?

Boss never show his handsome face lolol

I really like your videos. I can tell you have a lot of knowledge. You should make longer videos haha

hi, is there a way to remove scratches on the body of the knife? and also how to maintain to prevent?

Anyone tried Suehiro 5050 (5000 grit ceramic stone) ??

Thats a beautiful gyuto/chef knife. I use pull and push myself and last strokea always edge leading to get rid of the burr

Do u sell these knives ?

This is a bread slicer not paper slicer ! better to show on actual ingredient

show me a video of you cutting spring onion stacks. If you can cut trough 2 stacks with out dulling the knife i would say oke i will consider buying this knife xD p.s my knife only cuts 1/3 and gets dulled instantly

My knife is looking at me weirdly

I have same stone.. i usually put 10 minute to soak..I can use this like splash and go?

hello. where in europe can i buy shibata kotetsu 210mm knife? where I was looking is nowhere to be found. thank you

hello. where in europe can i buy shibata kotetsu 210mm knife? where I was looking is nowhere to be found. thank you

Hi, do you think it is possible to remove it from the base eventually? Thank you

The Tojiro F 737 is as good but costs only 20$. Why don't you show that?

Wish he cut the rest of it

This stone is normally not “splash and go”. You have a better result when you soak it during 15 minutes