100K Diamond Stone Sharpening Progression from 400 grit to 12K (Part 1) | 10万番のダイヤモンド砥石での包丁研ぎ part1
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- Опубликовано: 29 июн 2024
- Part 2
• Will It Pass The Test?...
A 100,000 grit diamond stone sharpening!
🙏Special Thanks
Niko Hynninen
/ ）
Naader Far
/ ao.renge
NSK Kogyo
/ nskgoto
🏠NSK Kogyo Diamond Sharpening Stone - Komon
komonjapan.com/collections/ns...
We recently had the opportunity to try out a 100,000 grit diamond sharpening stone from NSK Kogyo, a company I've always trusted for my sharpening needs. This ultra-fine grit stone was originally produced as a test product, and I was fortunate enough to be able to borrow it for a special trial.
Starting off with the Hakuto 400 grit stone, which I recently incorporated into my lower grit sharpening, I gradually progressed to the 100,000 grit stone for the ultimate fine-tuning of the edge.
Originally, we had planned to document the entire sharpening process in a single video, but considering the extensive duration (over an hour), we've decided to split it into two separate videos for better clarity and ease of viewing.
Stay tuned for the next video, where I'll dive into the intricate process of sharpening with the 100K grit stone! It'll be up on the channel next week!
包丁研ぎ歴25年、現在は日本三代包丁産地である大阪府堺市で包丁会社に勤めているカナダ人です。
今回はNSK工業の試作品である、100,000番のダイヤモンド砥石を使った研ぎです。
10万番を制作されたと聞いたときは驚きました。主に鉋職人の方に注目されているようです。包丁の研ぎに使うには固めな砥石で難しい研ぎでしたが、400番から順に研いでみました。それぞれの粒度でどのような違いがあったのか、テストも行なっています。
一本の動画にまとめるには1時間と長尺になってしまったため、二本の動画に分けています。
今回の試作品をお貸しいただきましたNSK工業様、いつも本当にありがとうございます。
[ Previous Recommended Videos ]
🌟Who is Ivan?
• My 25 Years of Hand Sh...
🌟My Sharpening Work - Kurouchi Gyuto Sharpening from Blacksmith until Natural Stone Sharpening by Ivan
• Natural Stone Polishin...
🌟My Sharpening Stone - NSK Kogyo Diamond Stone
• An Introduction to NSK...
Hello, we, Ivan and Yuka have a unique experience of Japan through our business and life such as rich Japanese culture, exquisite crafts, breathtaking natural landscapes, beautiful foods and exciting travel, we share what we feel through our business and our lives. By sharing such our experiences, we hope that you will enjoy through our videos!
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00:48 - OP
01:44 - CRUCIBLE WOOTZ - Testing Blade
03:01 - Stone Progression - 400 to 100K
04:02 - Four Edge Test Plan
06:19 - 400 Grit - Sharpening
08:33 - 400 Grit - Digital Microscope
09:46 - 400 Grit - Paper Cut
11:16 - 400 Grit - Carrot Cut
11:56 - 400 Grit - Sashimi Cut
13:08 - 1500 Grit - Digital Microscope
14:01 - 1500 Grit - Paper Cut
14:46 - 1500 Grit - Carrot Cut
15:23 - 1500 Grit - Sashimi Cut
16:12 - 12000 Grit - Sharpening
18:46 - 12000 Grit - Digital Microscope
20:14 - 12000 Grit - Paper Cut
20:59 - 12000 Grit - Carrot Cut
22:03 - 12000 Grit - Sashimi Cut
24:51 - Tasting Time 
Развлечения
Fantastic Channel…i really enjoy your chilled attitude and your craftsmanship. Tremendous skills. Keep it up…
That is such a beautiful knife profile
Perfect job, thank you so much for great video
I was secretly hoping for a continuation of the adventures with Naoki Mazaki's Kurouchi Gyuto knife. Thank you for this video, I had no idea about such high grits in stones.
Don’t worry we will post for sure
Really an enlightenment about sharpening. I reckon you have a couple of grands invested into the stones alone for the set of 8 you are using here
Thank you! Yes I have definitely invested a lot !
Wow so exciting to watch haha
Hi,
well I mean you've really a lot of experience and I'm happy that you share it on YT.
Also your skills are nearby perfect, especially that you are able to hold the exact angle during sharpening 👍
I mean one of the most important things when you check the knife on paper is the sound, you hear exactly when it is cutting with a minimum noise.
Can you provide a link where I can buy the tested knife
BR and THX in advance from 🇦🇹
PS: when you show the edge at 12:30 you'll clearly see three phases
I'm glad you're interested in this knife! However, this is a prototype, not for sale. Please check Niko's IG in the description.
Another great video Ivan. I will be very interested to see if the toothiness lasts with the 100,000 stone this would be the best of both worlds. On a sushi knife now I set the bevel on my finest diamond stone then remove any burr with a blue ceramic stone that will leave a mirror polish I only do a couple of strokes with it creating a micro bevel but being careful not to remove the teeth from the edge. Like with you the taste of a piece of fish is noticeably different from my normal working edge which is around 600 grit followed by a couple passes on a synthetic sapphire, while a great edge for rough work it is not suitable for sushi prep. I am still experimenting with a more polished edge on my Cowry X knife and hope to do a video on it but so far it looks like as you said that the soother edge will last longer on the Cowry X, looking forward to the finish of this! Bruce
Hello. I would love to see some single bevel sharpening in the future. PS. I really enjoy watching your videos
Hi friend! A question, when you have time, could you do a guide on sharpening where you explain all the basics, for new people? thank you!
My God ! The Looks of that Tuna makes Me Hungry !
First you need a sharp knife haha
@@ivanyuka-japan Today I received 3 new stones so I am working on it. Thank you very much for the video !
this is where knife land veers hard into straight woo woo. Pure mythology with scant relation to reality. Ironically, knife steel nerds, run by a Ph.D metallurgist just released a new article (and video for the illiterate) on this "very pure" so called wootz steel. Maybe ya'll should give it a look, it might take your head out of the clouds and back down to reality a bit. Maybe the modern take on "wootz" steel featured in the video is "very pure" but actual wootz steel in so far as it's something with a reliable definition is anything but. A 100k whetstone much less for kitchen knives is, frankly, absurd as well. All of the videos I've seen on this channel show off some very cool stones and knives but are dripping in sentimentality, emotion, mythology, and often laced with a hearty dose of factually inaccurate information. Traditions are cool and all, but they don't get you very far in the modern world. Nice sample size of one cut btw, so you can "taste the difference between foods cut with a 400 grit" vs 100,000 grit edge."
Thanks so much for the comment and insight!
100k for knives is pretty unnecessary I do agree but a unique experience try.
These stones should be amazing for straight razors ! But must be frustrating to lap the stones to get the right finish for the stones.
But i dont like stropping at all! Never feels as sharp as it comes of the stone , most people rely on the strop as a crutch to get it shaving or hair whittling. I dont go of my coarse 150 200 grit till it whittled or shaves hair.
Yes I agree potentially excellent for straight razors!
Great video, I have a question. How does it affect a stone to flatten it with lower grits than what the stone's inherent grit is?
Thank you, in my experience depending on what type of stone your flattening, Natural, synthetic or diamond, flattening with a lower grit than the stones grit often won’t make to much of a difference, but in some cases it can excessively wear a stone for no reason.
with natural stones and higher grit synthetic and diamond polishing stones if flattening with a grit lower then the stone, i find it important to condition the surface up to the stones inherent grit or with natural stones a similar finesse. But for rough sharpening stones 120-600 I will keep the surfaces of the stone rougher from a lower flattening stone or plate to aid in cutting speed. For example flattening a #400 grit naniwa chosera with a #140 atoma.
I can't even imagine the price of a 100 k stone. To begin with those must be insanely difficult to manufacture up to spec and I wonder if their maintenance and usage also has heavy requirements to keep them matching the spec.
And what are the chances that I start watching someone who's lived in Japan mastering his craft for decades now and the first person I see him refer to is a Finnish guy (watching from Finland). I "know" one Finnish blacksmith from small village my cousins lived in, who travelled to Japan to learn blacksmithing, but blacksmiths and blade makers or steel makers definitely aren't on the front page here. If you know one, you know a rarity.
I'm happy to see the carrot being your test. I also noticed that carrots are concerning to cut if your knife isn't sharp, and when I first got my blade "really" sharp on kitchen knife standards, I was surprised that it cut carrot without effort, almost on its own. It felt so safe and made me rethink about sharpening. I'm gonna pay attention to the reflecting surface from now on. These tests are fascinatingly unorthodox and practical, they make sense for practical reasons. Like having an actual motivation for why it could be worth it to have a very fine blade.
Already learned from your videos what I suspected, that my kitchen knives are bent due to the wooden block rack and pulling them out willynilly. And probably as a consequence the edges are funny shape.
And I'll say, if you see a craftsman who has office worker's hands, you should rethink what you believe about them. Hands that work don't stay spotless and smooth.
$271
Why would it be harder to make a stone with finer grit diamonds?
@@thechumpsbeendumped.7797 The tolerances for constructing all the parts of the stone are more strict. For example many cheaper diamond stones are contaminated with uneven particles - bigger particles than wanted. It's not like cutting extremely fine particles of diamond is easier than cutting steel with fine precision, it's a science in itself. You have to be able to cut the particles, sieve the desired range of particles and apply them without contaminations with suitable adhesives. Universally the smaller your operation sizes get and tighter your tolerances get, the more difficult it is to deliver the appropriate level of precision. Like at 100 k grit levels it's getting to a point where dust particles can ruin the surface.
You can see similar effects in machine shops where measuring parts can be ruined by the temperature of your hands, humidity, not wiping a fingerprint off the surface. After machining a steel part it is often left in an environment controlled space for as long as a day before measuring depending on the desired precision.
@@Yupppi
Wouldn't they buy the diamond powder in the correct grit, not sieve it themselves?
That 400 cuts amazing
Proberly more due to his skill as a sharpener than the stone...
@@MBR843 indeed
My fsk 400 cuts ridiculously fast, must have stone as a professional.
Thank you!
Nice presentation but the magnification of those microscopes is over-exaggerated and certainly not 300x, I do macro photography as a hobby and at best that's 80-100x but you did say it was from Amazon so that does explain the inflated figures. Those stones do look very nice though.
Thanks ! Yes agreed, in the future we will definitely invest in better quality magnification
This mans wrists are so stable you can probably build on them
Hi,
On such a progression I love to run the edge along the 1k stone before sharpening with it (with just the weight of the blade at most). This way any "big tooth" from the 400 is normalised, you should try it.
Amazing cuts
Thanks I’ll try that !!
How do you prevent damaging the Stone when sharpening the tip ?
For me I make sure to maintain edge angle and not over raise my arm holding the blade blade when approaching the tip. It helps to make a few gentle passes on the stone at the tip to judge where you need to be.
Thank you very much, that was immense helpful. I see when you lay the knife on the stone wiggle a bit to find the angle, I assume. Can you tell what exactly you are looking for when the angle is right ?
Blind tasting of the tuna would be more scientific.
That’s true, thank you
Wow what’s the model of that microscope?
It's a Koolertron Digital Microscope, amazing it can zoom 300x. Very nice to be able to connect it to a PC and check it on a monitor, but it is only wired, so a model that can be connected via Bluetooth might be more convenient.
@@ivanyuka-japan cool cool. Thanks for the information man!
don't forget 30k and 60k please 👌
Of course! Video is already shot, just need to edit now
Are these super vitrified diamond????
I'm asking on the 30, 60, 100K
These are resin bonded