How to sharpen a CCK (Chan Chi Kee) Chinese Knife 陳枝記桑刀 (菜刀) 研磨 (Knife Sharpening Hong Kong 磨刀香港)
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- Опубликовано: 2 окт 2024
- Whetstone Knife Sharpening Service
手工磨刀服務 & 磨刀工作坊 (初階 - 廚刀)
Freehand Knife Sharpening Workshop (Elementary - Kitchen Knife)
香港磨刀
Sharpening Service 磨刀服務
(FROM HK$80起)
Inquiries / 查詢
+852-46113037 or DM - IG @BLADENBEANS
中環永吉街29-35號恆豐大廈10樓1003室
Unit 1003 (10/F) Harvest Building, 29-35 Wing Kut St, Central
A final strop on leather with compound will further enhance the edge 🙂 Good work!
Thank you. Agreed, usually anything 400 to 1k plus leather strop will give you a very clean edge.
If someone knows the identity of those two stones, please let me know. This guy sure knows a lot more than most of the people who post their sharpening skills. I think the course stone is one of carborundum, but that is just a guess. It's known as an oil-stone but it looks like it is being used with water. The finer stone looks like a true water stone.
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.
請問2塊磨刀石有分多少目數嗎？
@@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😊
what angle are you using to sharpen? 10 degrees or 15? can i use that same angle for the stainless steel? which of the two do you think is better for everyday use?
It's was kinda in between around 12.
For stainless steel and everyday use I will suggest 15.
CCK's carbon steel is easy and fast to sharpen compared to much higher wear resistance steel.
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
That black pond that you have your stone on, what is that? Brand?
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
呃流量什麼都冇說你要人點樣磨刀？
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！