My first time using a Japanese knife..
HTML-код
- Опубликовано: 30 авг 2022
- I had always heard about how great Japanese knives were, but never had the opportunity to test them out. In this video, I test out a Japanese petty knife that I sharpened on some Chosera stones! Watch and find out how sharp this knife got!
Here are some links for my other videos:
The Secret of Knife Sharpening
• The Secret of Knife Sh...
5 tips to INSTANTLY find the angle when sharpening a knife!
• 5 tips to INSTANTLY fi...
3 QUICK and EFFECTIVE ways to remove a burr from a knife
• 3 QUICK and EFFECTIVE ...
Have you sharpened your knife correctly? FIND OUT (this one is about the apex)
• Have you sharpened you...
What you NEED TO KNOW before you start sharpening knives
• What you NEED TO KNOW ...
2 TIPS to help you sharpen the tip of your knife
• 2 TIPS to help you sha...
#knife #knifesharpening #sharpening #offthestone
Stay tuned because I’ve started a series of 30 different videos explaining different techniques for knife sharpening. These videos will be packed with tons of different knife sharpening hacks that will help you to master sharpening and enjoy it! Most importantly, your knives will cut efficiently for the tasks at hand!
Thanks for watching and God bless!
Also,
That hap40 is 64-65 HRC
So anyone ever tries to tell you "hard steel is harder to sharpen, you can tell them to kick rocks.
Only steel "hard to sharpen" is poorly heat treated steel
Very interesting video! I couldn't stop watching it haha.
LOL! Glad it hooked your attention 😃
So nice knife! 👍
Thank you!
I'm surprised that such a skillful knife guy hasn't encountered the Japanese knives before now, but it's fun to see you discover how nice they can be. You'd like recommendations? Lots of people suggest the Tojiro DP line as an introductory blade. Well made, good fit and finish, and good examples of the Japanese approach-thinner blades and harder steels-for a reasonable price. Check out Chef Knives to Go, lots of good information there. Don't let people tell you they're all super-expensive; it's just not so. The super sought-after ones can be pricey, because they're typically made in small workshops and they're rare, but there are dandy knives of all descriptions available for no more than you'd pay for a comparable western knife. And welcome to what everyone calls the "rabbit hole"! You'll find out what that means as time goes on. Mwa ha ha ha haaaaaaa!!!!
HAHA!! Thank you freeman for all of the info! I’m assuming I don’t even want to scratch the surface because I’ll fall right in 😂 Though I will probably be looking for an extremely high quality Gyoto in my future 👌
@@offthestone OK you're looking for an extremely high quality gyuto but you haven't fallen in anything, and you'll stop with just one because that might happen some day. : ) We'll see. Seriously if that's what you're after a few names come to mind: Konosuke, Shibata, Kobayashi, Takamura. That should keep you busy for a while. Search on the word "laser" at Chef Knives to Go. Takamura is the best value per dollar if that's a balance you want to strike, and they're still gorgeous. He's a young guy, a rock star in the knife world, very innovative and forward-looking, brilliant at combining traditional and modern aesthetics in knives that are ferocious performers. Have fun exploring what's out there. But make up your mind, you're doomed. DOOMED.
Hahaha!! That’s awesome. Thank you very much for the recommendations! If I ever get one of these, you know what a new video will be about 😁
that first smooth cut feeling is like a drug that u cant get enough. i would highly recommend knifes from konosuke, especially their HD2 line and if ur lucky enough to get their holy grail Konosuke fm Fujiyama. cheers
So true! Thanks for the recommendations!
Nice knife and sharpening. It cuts well. Have you tried tomatoes with it? I heard chefs talk about how they test knives and they use tomatoes. Thanks for showing it to us. ☺👍
That's my test for my daily drivers in the kitchen. If the knife puts a bit of pressure on the tomato before it cuts it's due for a touchup. If it glides through we're back in business.
Thank you! Yep, she cuts through tomatoes very well! I’ll have to make sure I use one next time I test a freshly sharpened knife 👌
I never understood why people complain about not being able to easily sharpen hap40! See if you can borrow an SG2 knife :) Just as good, but with better corrosion resistance.
Yea, it wasn’t too bad for my first experience with it. Thanks for the suggestion!
Nice Video. I would liked to see the sharpening. I own a Nakiri which i bought at Tsuki Market in Tokyo. It is Carbon Steel. Always more bit and alwaaaays eeeeasier to sharpen than the other knives. I would say for the Japan which you showed, a bigger knive would be better. The petty is for really small jobs like the strawberries or something. Get a Nakiri or a Santoku and you will enjoy even more! Have fun! :-)
Thanks! Yea, I gotta do a full sharpening video here soon and I’ve been planning on it. I like a Gyuto for bigger jobs in the kitchen! I plan on getting a Gyuto carbon stainless blade, so it’s easy to maintain. Such great blades!
@@offthestone I am not really experienced at sharping, more a beginner. But I am doing it a lot right now. More than cutting 🙈 I have the feeling that the Carbon Steel is always sharper and much easier to sharpen. I would buy it again for sure! Isn't a gyuto not to long? Like a German chef knife? I own a Kai Santoku too. It's not a REAL Japanese knife. More a mixed Chef/ Japanese knife. But it has a nice length too. Kind of for everything. Like it really too! Looking forward to see what you get!
@@jensebu78 Just keep trucking when it comes to sharpening. It takes a bit to get the muscle memory down, but when you get it the results are amazing! Especially if you use your knives a bunch. I'm always cooking, so I have to have a sharp knife in the kitchen.
Santoku's are cool knives. They work well in the kitchen for sure.
As for the Gyuto, It's basically a Japanese chef's knife. They can get quite long, but they cut like a dream! Hopefully I'll have a carbon one in a couple months! Happy sharpening!
@@offthestone I use my DMT wood box with the blue,red and green stone, a Spyderco Ultra-Fine bench stone a leather strop. I get pretty good results. (Cutting a standig paper without a sliding motion, only going down). So i guess doing something right 😉
Yes, Santokus are really nice. I hope maybe getting another knife next time in Japan. We'll see.
Wish you luck with getting a Gyuto 👍👍👍
@@jensebu78 Doesn't sound like you're having any problems at all. Nice job! It's funny, your setup is almost exactly what I used when starting and I wish I didn't sell some of those stones, but I'll probably get some of them in the future.
Thats a kanjo knife, i have a kanjo 240mm hap40 gyuto i really love
Yea, I’m very impressed with it. An amazing cutter!