How to Sharpen a Knife - Japanese Kitchen Knife Introduction | MUSASHI JAPAN

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  • Опубликовано: 22 дек 2024

Комментарии • 24

  • @charlesm7646
    @charlesm7646 11 месяцев назад +10

    Best I instructional video on sharpening I’ve found - simple, accurate & straightforward. Thanks 🙏

  • @1samc
    @1samc Год назад +5

    9:34
    Gotta love that visualization. Really helped me see what’s going on, you’re a great teacher.

  • @bernardchung-q5k
    @bernardchung-q5k 7 дней назад

    It took me years to to learn what you told me in minutes!!! geat teacher, excellent tutorials!!!

  • @SapidPrime
    @SapidPrime 10 дней назад

    Excellent video. Watch the whole thing! Lots of great information and technique throughout.

  • @Nebulax123
    @Nebulax123 Год назад +4

    With annealing temps for say Super Blue being around 205C or 400F there is no way you will generate enough heat to ruin the temper of the steel on an oil stone by hand sharpening pretty much the same for White Paper steel or any other steel carbon or stainless.

    • @thomasschowalter8475
      @thomasschowalter8475 2 месяца назад +1

      Yeah I'm not quite sure what this guy is talking about! Unless he meant on a powered sharpening device.

  • @nackzz7685
    @nackzz7685 Год назад

    Nice video! I feel a lot more confident about sharpening my knives now.

  • @ericarafin
    @ericarafin 19 дней назад

    Most informative sharpening video.thanks

  • @m0dezer0
    @m0dezer0 2 месяца назад

    Got a knife at the Kappabashi branch a couple of days ago :) Thanks for this info and explaining the difference between stainless and carbon steel while I'm at the store.

  • @nasibovzaur
    @nasibovzaur Месяц назад

    Amazing video, the idea of the burr is explained so well! Thank you very much!

  • @newhampshire-bob1604
    @newhampshire-bob1604 Год назад

    Great! I have been waiting for this video! Well done!

  • @JR-rr9ek
    @JR-rr9ek 8 месяцев назад

    Great video, very well made and explained. I use a water stone to sharpen saddlery knives.

  • @heshanperera1253
    @heshanperera1253 16 дней назад

    Sir from where I can purchase the same knife which you demonstrate which is a samurai is crave on the blade?

  • @CuriousKL
    @CuriousKL 7 дней назад

    The only concern I have personally using a Japanese stone, it my skill level of keeping the optimum angle of which I have read is around 15 degrees.

  • @prnjak598
    @prnjak598 7 месяцев назад

    Honest question what kind of oil do you need to use for carbon steel knifes

  • @EdStratton-i3g
    @EdStratton-i3g Месяц назад

    Zackery, I’ve seen in a RUclipsrs video you only have a year left in Japan? I’m there April 2025 and would’ve loved some sharpening tips from yourself!! Hope you’re still about, Ed.

  • @akahina
    @akahina Год назад

    I've been learning to sharpen for a year, and am doing well enough. But I recently bought a honesuki that has a 70/30 bevel (80/20 maybe?) and want some guidance. 15⁰ on one side, but was told the 30% side is 45⁰. Please advise!

    • @davidtatro7457
      @davidtatro7457 Год назад

      45 degrees is pretty high for the deburr side. A honesuki needs a sturdy edge for going against bone but it's not an axe.

  • @user-pm7pw1tl3t
    @user-pm7pw1tl3t 5 месяцев назад

    Oil stone create to much heat you ruin your temper? Gezus how much friction are you producing that you change the color of your steels

  • @RenoxB3sr
    @RenoxB3sr Год назад

    The stone shown in the video looks exactly like Imanishi's. Funny Suit

  • @flodvx
    @flodvx 6 дней назад

    Three years later ... He sharpens knives or performs a ritual for a god ?

  • @Danyusun
    @Danyusun Месяц назад

    JAGATIONS

  • @anthonybarca2896
    @anthonybarca2896 3 дня назад

    A lot of correct and incorrect info here. If youre trying to learn, id take this video with a grain of salt and continue your research.

  • @ochocabra1542
    @ochocabra1542 Год назад

    jagations. I'll never not use that word again.