Pinnacle of Professional Knife Sharpening - Knife Merchant
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- Опубликовано: 9 июн 2024
- Bill who is the knife-smith at Knife Merchant located in San Diego really knows his stuff. He's been sharpening knives as a little boy and now he does it professionally, but his skills go beyond just bringing a sharp edge to your knife; he's able to repair and straighten a bent knife and render it useful again. His services aren't for everyone though; it's for the discerning customer who really needs an extremely sharp knife, or the person that needs to have the absolute best of everything.
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As always, we wish to thank all of our fans for spending time here with us on RUclips. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode...
Send fan mail and products to be reviewed to:
Hiroyuki Terada
6815 Biscayne Blvd,
Suite 103-451
Miami, FL 33138
New videos every Sunday and Wednesday!
Business Inquiries: diariesofamastersushichef@gmail.com
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on RUclips.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com 
Хобби
I have always prided myself in having a sharp knife and everyone wants me to sharpen for them. after seeing this vid , I have a lot to work on to even come close. very nice dude you rock.
Respect for the guy with the black t-shirt,because he has passion and he is an artisan, a rare thing in our modern,corporate-soul-sucking world.
+ogostaboy you sound like a stereotypical new york hipster.
you're such a cliche
You mean no corporate welfare :( uhhh
Just read coments sometime .... Those so called "shitstorms" are a work of art themselfs
ر
This was a great video. It's always great to see someone so passionate about what they do.
Watched many sharpening videos but this by far the best. The most passionate people about a subject that is considered by many as boring. Loved it.
This channel has become my go-to spot for everything sushi. Absolute best quality of content. I never am left unsatisfied. Truly exceptional work fellas. Much respect.
Lucky enough to have this place in driving distance. Thank you for this video. Fun and happy to see what all goes into a professional sharpening.
Was just watching the preview for this video. Really cool to see it just put up. Thanks!
Gotta love Bill and company.. As a hobby-sharpener and remodeler by day, I applaud these tips. When yu HAVE a sharp knife, you will USE a sharp knife!
This is exactly what I was looking for, thank you very much!
I find myself re watching your videos every night.. My mouth waters every time I see chef making something new.. Sushi is my favorite food.. Definitely going to Miami after I finish college so I can finally try NoVe!!
once again you find an interesting topic to show us..gotta love YT..and def love NoVe!
this video is wonderful. I am absolutely amazed at the work you put into those knives. I think i need to send you some real soon
Awesome video and amazing attention to detail, cheers.
Very informative. Thank you for filming this.
Thanks nove, its a great guide for sharpening a knife.
I bought a Minonokuni Nakiri from knife merchants and had it sharpened before shipping and could not be happier.
Great video and presentation! Thank you
Awesome Bill! I learned a lot...Thx
good vid ive learned today even after 47 years in the meat trade where we used to use grave stone offcuts im impressed i thank you sam!
thats an awesome way to test a sharpness, very challenging, first paper test that actually shows something
I've done a variation of that for years. It is testing the ability to push cut rather than slice, both are necessary.
very nice video on knives. thanks for sharing your knowledge. you are a master
Bill, make more sharpening vids!......please :) I would be interested in hearing about your favorite sharpening equipment.... stones, stropping compound, belts ect. Thanks!
C
I never knew knives are so important for chefs!
Well, thinking about it, it does make sense since they basically use it all day!
can tell he enjoys his work and takes pride -- rare these days
Intrigued in this knife sharpening!
Learned some good tips about knife hand work. great viedeo 👍👍👍
Thanks for the video,man.Excellent work.
thanks very much for being here :)
cool site and the knife guy was frigging awesome....thanks
These videos are fascinating!
Thanks for this
That's the way I sharpen. I love the look of the blade when it's done and it's fun to do. Practice, practice, practice.
you all prolly dont give a shit but does someone know of a way to get back into an instagram account?
I was dumb lost my login password. I would love any assistance you can offer me
@Noel Jace instablaster :)
@Adriel Maximiliano Thanks for your reply. I found the site on google and I'm trying it out atm.
I see it takes quite some time so I will reply here later with my results.
@Adriel Maximiliano It did the trick and I actually got access to my account again. I am so happy!
Thank you so much you saved my account!
@Noel Jace you are welcome xD
it's good to see a pro that is as obsessive at sharpening as i am. I gave up on the belt sander in a truck guys long ago
Very knowledgeable Bill.
We have a Nobu (Japanese restaurant) here in London. Apart from its food (too expensive for me), it is famous for tennis champion Boris Becker being caught shagging a waitress in a cleaning cupboard adjacent to the dining room.. Class joint.
I wish your shop was this side of the atlantic, there's nothing like the business you have here in the U.K, and seeing you all have a passion for knives fills me with confidence.
Im a big fan of your work.
He recently sharpened my daily use Mac blade, did a great job! Also a really cool knife shop.
I love these kind of videos 😁😁😁
Wow this guy is passionate about fixing and sharpening knives 😁😁😁
thank you chef!
This is awesome!
Thanks for the video - got goosebumps watching Bill at work - he knows his stuff - backwards !
Bill - pls start making some videos !
Will look forward to it - thanks - let me know if you ever come to London :)
i'm a 38 year veteran of the trade, here in the heart of "cattle country u.s.a." MISSOURI" good stuff, very professional,very knowing, very doing....very effective.......... knive sharpening is definately a learned skill, that is learned OVER TIME...practice,practice,practice,...and more practice......keep at it, you'll get e'm good and sharp!! if that edge will shave the hairs off your upper extremities....you're sharp!!! :) go and cut some meat!
dude, you're the shit!! i'm old-school (3-grade stones)done by hand..that will shave hairs..thats all i ever knew!
very nice videos..done by a true master!(tools that were'nt around when i was cutting)..
so, far dry land..flooding widespread...sad.
As a very young child, I saw the movie "El Cid" about Charlton Heston driving the Moors out of Spain. Heston tries to impress the Moor chief with the power of an English broadsword chopping wood. The Moor throws a silk scarf into the air and when the scarf settles on HIS blade, the weight of the silk cuts the scarf in two !! Your video showed me the man who is the Moor, re-incarnated.
According to the chronicles, when this actually happened was during the Third Crusade at the meeting between Saladin and Richard the Lionheart.
Very informative
Awesome video!
"If you grind away too much you loose years on the life of the knife" .. very wise words dude. The way I see it, a knife is only a collection of metal atoms aligned and tempered in a way to be useful. If it becomes blunt, shearing off 1-10% of that on a grinding belt makes kittens cry. You seem to really know your stuff so you got my +1
"...makes kittens cry."
Lol, now that's a poignant vision.
With your permission, i'll use this ...
... lose* years ...
Loving the knife videos
How long do you sharpen a side for, until you feel a bur?
Great video and thank you. You've got my favorite online knife, kitchen tool, and sharpening store I have found. You've got excellent customer service when I've called before and asked a million questions or purchased items.
thank you.
Great film, thank you for sharing! Can I use sandpaper to remove scratches from sharpening on the blade of a Damascus patterned knife?
Very useful information. I have never strapped a blade before. I may have to look into it. Thank you for the great work. Take care. :-)
hello there. I love this video!. I have a question or two. what kind of leather I can use? can a common leather waist belt do? and does the knife shop has a website for purchasing?
His title would be "Master Grinder" as he's mastered the the art of knife sharpening over many years of training. In year's gone by they were called "Knife Grinders" and went through the streets with a cart and grinding stone wheel re-honing and sharpening peoples knives and axes. 👍👍👍
Artist you are!
Great work. I really like Ken Schwartz cbn strop compounds. Much more consistent abrasive size than the various colored compounds and the abrasive is very hard and better suited for steel
i know this guy haha he comes by my job once in a while. does good work.
Amazing
When I used to hone straight razors, it was ALWAYS the stropping afterwards that made the edge ultra sharp.
Ok, the rolled paper? That was impressive. Something new for me to aspire to.
Got it. Not as hard as I thought it would be.
I've done the fold test once now with regular printer paper. This guy is legit! I used my dalstrong omega series kiritsuke. I'm a cook by trade and I have a set of shapton ceramic stones from 400 to 12k with no gap between 1k and 5k though. I also have a set of strops with the full set of dmt diapaste and the .5 micron diamond spray and I use them waaay more thany stones on my own knives
I can't believe I watched this full video. All I wanted to do was go sharpen my knife and try to do that cut. Waiting on a DMT though to flatten it. I loved this video though, thank you Nove for going to Vidcon and bringing this video.
+NoVe Kitchen - Diaries of a Master Sushi Chef I also 'instagram-ed' you a video of my knife doing that, it took awhile for it to be that sharp!
Great 🙏 thank you so much..
Very cool!
Nice video guys
Bill please make more vids
Thanks, love the channel
Wow. Bill, I hope you are creaming it. I have spent most of my chef career avoiding the steel thieves knocking on the kitchen door. You Sir, know your stuff from A to Z, from a chefs perspective. Very impressive. Please sell me a hand finished 16" Yanagawa, right handed, white paper, please. Or move to New Zealand. Thanks for the great and really accurate vid.
great!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Thank you guys, you are greatttttttttttttt!!!!!!!!
Thank you for this video, I appreciate it. One thing I learned the hard way, was after purchasing a full set of Henckels 5-star cutlery, was that after a few sharpenings, is that the bolster was getting in the way of the sharpening, and cutting process. At the time I was using the old Tormek Supergrind 2000, and eventually resorted to grinding the bolster way up the knife edge, and the re-polishing it both in order to be able to resharpen them and to cut with them effectively. I'll never purchase another German knife with this design again.
You’re very welcome...we appreciate it that you are here and that we can share this with you. We have filmed more with Knife Merchant so we hope you will enjoy them also 😃
Old I know but nothing is worse than a bolster. I sharpen 500+ knives a year as a side business and everytime I have a bolster come in I call the owner and offer to remove it. Bolsters serve no purpose to me.
awesome. the guy in the black tshirt is impressive.
Hey there. Great video. What is the exact name of that material that you are using to strop that Mercer?
awesome video. i got a worksharp and i love it. the bad thing about it is you only get a 40*-50* edge on it. i prefer the V-Edge or the Compound Beveled edge so i dont use the guides. i got belts going from 60 grit to 12,000 grit on it and they get scary sharp. i also use stones from time to time its what i grew up using and its always nice knowing how to use a stone cause you may find yourself in a position where you wont have power and need to get your blade sharp and a stone would about be your only choice.
When it gives you goosebumps when he cuts the thin paper, you know that knife is sharp AF!!!
I thought my knives are sharp, man I gotta get me one of those sharpening stones and redo all our knives...
Great video!
I bought a Minonokuni Nakiri from Knife Merchant and had them do the free finish sharpening so I would know how sharp it could/ should be and couldn't be more satisfied. Check out the Minonokuni video. So great!
I bow at your feet sharpening Master Bill
I love this. I nerded on sharpening and invested in both knives and stones. Sometimes I go for a coarser edge (1500) and for the most I go with a 3000 grit or higher. A honing steel like the Dick polish or sapphire keep my knives for months without the stone. For rapid sharpening I use the Tormek. In my previous engagement of work I had the luxury to use some outrageously speedy mechanical machines Made by Helle. The price of those machines reflected the rpm and efficiency.
I’m trying to start a knife sharpening service and would be really interested in learning how to re-profile a traditional v grind into a convex grind on a stone.
awesome. does he forge any knives himself?
Only one strop for kitchen knifes. Which one do you recommend? Where do I buy it
Okay... I'll be checking around... LOVE the sharpening vid(s)...
AND I know this is an old post... er... video... BUT I now have a question...
What was that about "force patina"???
I know red-rust is horrible, I've had to "de-scale", and not just knives, but full swords, axes, and polearms, and Cast Iron Ware... (usually because old=Expensive)...
SO I heard that bit about "doing it with mustard"... AND I wonder if there's a particular process to it, in the sense of layer(s) thickness, and the "set time"...
Being possibly able to accelerate a greying patina on steel blades would be Awesome!!! ;o)
I want to be this guys apprentice, I’m a chef and love sharp knives but I have a lot to learn about how to sharpen well
What, no 1x30 belt grinder running at blazing speed throwing sparks half way across the room? Thats what everybody else on U tube is doing!!!! LOLOL Excellent video, outstanding content, well edited, lit and sound was good. Thank you for sharing!!!!
Thank you so much for being here...! it was a really good video also...
This guy is awesome! I really need to learn how to sharpen my knifes..
***** Alright, Thanks! By the way, forgot to tell you, i am competing a Junior Chef Duel in Barbados and i will also compete at the taste of the Caribbean in Miami next year somewhere mid June.
***** Alright!
Where do water stones and oil stones intersect? Can they be used interchangeably?
hi what does chef hiro use for flattening his waterstones many thanks
Have you used Skerpers compound before? Different companies change the grit by the colour so gets confusing... Where do buy the compound you're using, and which ones you recommend? Green and White?
The knifes you showed are crazy sharp!!!!
When I started watching Hiro's videos. I didn't have stones. Now I have 4 stones and 4 strips. My last is a strop with .125 micron.
Impressive
This guy love knives.
Nice!
I would love to learn from this man. I SUCK at hand sharpening. I think I missed when this place was established. I was stationed at Miramar in 2002.
thats pretty damn impressive i mean i can easily cut baking paper but gonna try the way he does it
ok when you cut the paper free hander... what blade steel was used?
My dad used to own and operate an old school 2nd hand shop on Commercial drive Vancouver
He was down there for about 40 years ...man some of the ancient old soft steel knives would be sharpened down to looking like a filet knife ....
** Remember when sharpening a blade it has 2 sides and they must be the same angle just like a chainsaw got to be same or not cut that great ....
22:40 clearly doesn't sharpen the teeth on his sticky tape holder lol
Haha
That green stuff is Chromium Oxide. I use it for sharpening my woodworking tools all the time. It is the equivalent to around 30,000 grit.
Hello, you mention re shaping knives, I;m guessing other
than jamming a knife in to something then pulling down how does say an 8” chef
knife get bent? Would bearing down while sharpening a knife on a stone cause it
to bend over time? I enjoyed this video thank you
Great video guys!!! Would Hiro be interested in doing any udon or yakisoba dishes? Maybe some okonomiyaki?
I was looking at your website... you don't sell any of the stones that Bill is using... will you be stocking some at some point? Or does he use an outside vendor for them?
for the non woven abrasive, what brand is it and where do I locate it?
David is a Gentlemen indeed, what a great operation he has. And Bill is certainly a Man with passion for his Trade. I am going over to there Website and check it out, I like that Henckel Pairing Knife with the wider Bolster. Most of my Knives I use are Henckel 5-Star Handles that I use daily. They discontinued the Line so I just want to do some upgrading.
I will, thank you.
You should try to get a TV deal about the restaurant
I've been to Nove on several occasions and as a sous chef my self, I truly respect and admire chef Hiro. I've bought four knives from knife merchant and I've been looking for a place to get them sharpen in Miami and there's nothing like this here. I'm definitely sending them to get sharpened!!!