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@@魏憲祐 你好 片中所使用的砥石分別是 一千和三千 一千那一塊是友人贈送的所以我不太清楚詳細品牌資料 , 三千的是末廣..

@@bladenbeans 恩恩 感謝回復~

Hi Thank you so much for the compliment. 1.Naniwa Stones I don't have much experience with Naniwa stones, so my opinion would not be a good reference. However, the Chosera 400 could be one of the best coarse stones I've ever tried. 2.King 1K It is one of my daily drivers; almost all knives sent here for sharpening will be on it at some point. I don't find it to be too slow or rough. For general use, I can usually raise a burr within just 10 passes. I would say that for the price point, it's hard to beat. 3.Technique I also hold workshops here regularly. The top three most common things I've seen that people struggle with when sharpening on whetstones are angles, pressure, and using the incorrect grits. 4.Steel Types and Stone Grits Even low HRC steel knives can be sharpened to razor sharpness, the difference is just in edge retention. Even with coarse grits like 200-400 ,you can still achieve very satisfying results. Please follow and check out our IG for more content. IG@BLADENBEANS Thanks again.

@@bladenbeans Thank you so much for the answer! 1. Well that's good to hear, because i have Naniwa stones and i can confirm that the Chosera 400 grit is one of the best coarse stones that you can have. 2. As for the King 1000 i actually had doubts about the statements that people make, because i've seen you how fast you can sharpen a knife with that same stone and i was sure that this stone is underrated. 3. From my perspective i was able to tell that the skill is most important and i actually realized within a short amount of time that the stone is not as important as i've imagined, because as you've said you can sharpen a knife with only a coarse grit whetsone and achieve a razor sharp edge. Actually that is the case with me, because i was able to make a relatively good edge with only the Chosera 400, which surprised me. As for the grit order i'm aware of the fact that too polished edge = too fragile and slippery edge and i see that the most fine stone that you're using is the Suehiro Ouka 3000 grit. I also use 3000 grit stone for my finishing work and i don't consider going further, however i have a question. Do you think that 400 -> 800 -> 3000 grit is a good order and if i add an 1000 grit will it be a good addition in terms of consistency and right grit order? Naniwa stones tend to leave a finer scratch pattern and a lot of people talk about the Chosera 800 and 3000 combo being one of the best combo, however you have a Jnat with 1000 grit, which cuts like 700-800 grit stone and you're using it for dull knives, and then you go to the 1000 grit stone which further improves the sharpness. That's why i'm asking this. 4. Good to know, beacuse i was wondering, if a soft steel knife can be sharpened to your level of sharpness. I'm glad that you answered to my questions. Thanks again for the good answer.

@@DN4IC I think 400-800-3k is a good combination, 1k which in my opinion makes not much difference to the 800, so I don't think it's necessary.. If you have a strop ( leather) you can try just stropping on the leather after the medium stone ( 800 or 1k) .. and you should find a very similar result of what you get from the 3k finishing..

@@bladenbeans Thank you for the answer! Well the strop is a good addition, but since i have the 3k i don't consider to get a strop, because the 3k works as well as a strop. As for the 800 grit or 1k grit, for me the 800 is better, because of the speed, durability and tactile feedback

@@neilrichey1998 Hi, we only provide sharpening services and sharpening workshop tutorials. We are currently not selling any stones or knives at the moment.. pls check out our IG #BLADENBEANS for more. Thank you 😊

@@fongleong168 這兩塊是在五金工具店買的 沒有標明 ,第一塊感覺大概在300目左右 第二塊是天然滑石 (產地不明）感覺在2000目 至4000目左右

@@bladenbeans 感謝🙏

@@fongleong168 不用客氣😊

@@Bikram1322 Hi. Whatsapp+852-46113037 IG @ bladenbeans Thank you

@@GOD_OF_MM4 we don't sell knives, we just providing knife sharpening service.

@@chiaahanggg9285 1. 240 don't know what brand it is, given by someone, 2 king 1K 3, suehiro 3k

你好， 1000

Currently, we are not selling knives and stones.. we only provide sharpening service and workshop for people to learn the basics of whetstone sharpening..

1st stone , new kyoto 1K ( but it cuts more like a 700 or 800 grit ), 2nd stone king 1k ,. 3rd stone Suehiro 3k.

Nothing fancy.. no brand just a cheap plastic tray cost less than US$2

@@bladenbeans were did you buy It?

@@andreasjonsson8075 taobao

@@bladenbeans Can you please send the link because I can't find it!!!

@@andreasjonsson8075 item.taobao.com/item.htm?_u=r6a9nl56898&id=575592838308&spm=a1z09.2.0.0.6e5f2e8dpCyShS&skuId=4390527006714

我學會了 你呢

碳鋼其實好易磨 高硬度ge不鏽鋼先難

我學的更多，如法泡製！謝謝磨刀師傅的視頻！

It's was kinda in between around 12. For stainless steel and everyday use I will suggest 15.

Hi .. not sure if I'm getting your messages right because I had to use the transition software.😅 Yes the second one is a Japanese natural stone.. I'm not sure what it is ( name ) because it's a gift from a friend. Although Stone is crucial, I would say technique is more important. I used to only using rough oil stones ( below #400 grit) to practice..

一般12 - 20度 都可以 主要看用途和使用習慣 如果主要只是切或片 角度可以磨得較低一點切割感會比較順暢 如果有“剁” （不是砍骨) 角度可以偏大一點點比較耐用

1. 新京都 1000 (the box on has Kanji on it, translated to "New Kyoto" ) I use it as the initial stone becasue it cuts fast like 700 2. King 1000 3. Suehiro 3000

Can you start Silver #3 on a 500? I have Shapton Glass 500 and 2000

@@adamellistutorials sure.. 500 + 2k should get you a very decent edge..

For me, it depends, if I only had coarse grits, after sharpening on stones, honing with the rod then stropping on leather will get a better result (for softer steel). If we're talking about JP steels ( such as VG10 for example) "steel honing rod" not gonna help much

@@bladenbeans sorry, i mean edge leading move on the stone.. I see you always use edge trailing (stropping move) on the stone as deburring method.. the point I ask is which the best deburring method for you? Do you have any thoughts on edge leading move for deburring?

@@brian5651 Oh,😅 this is just what I'm used to.. De-burring with the leather strop is always the easier way . I would do the "edge trailing (stropping move)" at the end of every grit before I moving on to the higher grits and I believe this will help to get a much cleaner edge..

@@bladenbeans thank you for the answer!

Usually carbon steels are considered to be easier to get a cleaner edge compared to regular stainless steel.. but modern high end stainless steel these days are also easy to sharpen

Thank you. Agreed, usually anything 400 to 1k plus leather strop will give you a very clean edge.

Thank you.. it's just a King 1000. I sharpen both side same angle , I think because of where I placed the camera makes it look like one side is higher than the other..

Merry X'mas Thank you for watching my video & commenting. It's King #300 in this video During the sharpening process for my customer's knife, I utilized three different grit stones to achieve optimal results: a coarse (#300), a medium (#1000) , a finishing (2k). In the video, I chose to focus solely on the segment where I demonstrate sharpening on the coarse stone. The intention behind this decision was to highlight the fact that even with just a single stone, which is the reality for most individuals who may not possess multiple grit options, it is entirely possible to attain a highly satisfactory edge. By selecting the appropriate stone and employing correct techniques, achieving a decent sharpness is not difficult.

The chef requested the edge to be slightly smoother when trimming off silverskin and fat, that's why I sharpened it kind of 3/7

it is a Victorinox

underneath the stone is just a piece of cloth and wood to to rise up the stone so I have more clearance for my hands

Merry X'mas Thank you for watching my videos & comments. Stone Grits During the sharpening process for my customer's knife, I utilized three different grit stones to achieve optimal results: a coarse (#300), a medium (#1000) , a finishing (2k). In the video, I chose to focus solely on the segment where I demonstrate sharpening on the coarse stone. The intention behind this decision was to highlight the fact that even with just a single stone, which is the reality for most individuals who may not possess multiple grit options, it is entirely possible to attain a highly satisfactory edge. By selecting the appropriate stone and employing correct techniques, achieving a decent sharpness is not difficult. Bolsters It's a bit annoying when comes to sharpen a knife with bolster at the beginning. Usually if the bolster is protruding or edge is deformed we will trim down the bolster to restore the edge geometry.

Hi.. Good eye 👍 Yes, the coarse stone is a carborundum. And the fine is it's just a no name cheap Chinese natural stone .. both together cost around less than 10 USD .

Thank you so very much. I am impressed with the efficiency of this method of sharpening. Both in time and expense. There is a big industry that promotes the use of many different size grits to adequately sharpen knives. But your videos repute that assertion. Thanks for the text within the video. Especially the text that is not on the bottom of the screen. Such text is obscured with I stop my laptop to read the text. If I was in Hong Kong I would be at your doorstep wanting to watch and learn from you. Please continue to post your sharpening videos. And if you have time, please discuss what is happening in those videos. When you said "cheap Chinese natural stone", I took it to mean inexpensive, not of inferior quality! I will be watching your other sharpening videos, I was drawn to this one because I have an eight inch Three Rams (#3) cleaver and a nine inch SHI BA ZI ZUO, and want to treat them as they should be treated. I look forward to getting a CCK! They are very expensive here in the USA. I have been converted from western, European style knives to the Chinese Cleaver. Thanks again, David Miller@@bladenbeans

"When you said "cheap Chinese natural stone", I took it to mean inexpensive, not of inferior quality!" Correct , stones like this are inexpensive, as I mentioned in the video carborundum plus one of this "CNS" is the most popular combo for the Chinese kitchens

@@DAVIDMILLER-nc9vo There were those made by Chopper King cleavers that are being sold from chefknivestogo. They are very good deal.

ruclips.net/video/1jazLqRAmR8/видео.htmlsi=8sHoBj4qFBuZ_gfx Check out our another video.. all the basics are the same. Just finishing on the finer stone..

ruclips.net/video/34n4mjFoNkQ/видео.html There you go.

King 300 and 1000

I only sharpen it for the customer.. don't know where he got it from.

I just brushed it off with soapy water.

These are belongs to the customer.. I only sharpened them. You can try look for those big department store such as wingon or sogo they might carry them .

Coffee roasting usually take somewhere from 7 to 20+ minutes, it really depends how and what roasting level and profile wanted to achieve. The whole roasting for this batch took around 16 minutes. I just wanted to show different phases of the beans during the roasting process.

@@bladenbeans oh I c that’s really awesome if we can consume freshly roasted coffee! Thanks for sharing!