Sharpening the Master Kuo GL-500 Taiwan Tuna Knife BBQ Brisket Knife
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- Опубликовано: 9 апр 2022
- The Master Kuo GL-500 is the knife you never knew you wanted, but now can't live without! Its 20" long by 3.75" high blade is meant for cross cutting Big fish like tuna, mahi, grouper, etc., but as a oversized chef knife shape, it can also be used for making long cuts in your BBQ, like Ribs and Brisket. Or pretty much whatever you want!
This was sharpened using the 6x48" belt sander with a 120 grit Cubitron belt, followed by the now dwarfed 4x36" trizact A100. We then went to Chosera 600 and Chosera 2K, followed by a quick buff on a cotton stitched wheel.
There are 4 sizes in the GL family - the 300, 340, 360 and 500.
Links:
Master Kuo GL series knives: jendeindustries.com/culinary/...
#Jende #Sharpening #JIGS #knife #sharp #edges #fishcutting_videos #fishcutting #tuna #tuna_fish_cutting
Jende Industries is an international company that specializes in sharpening and sharpening gear. We are the makers of Jende Reed knives, Jende Nanocloth Strops, Jende Diamond Emulsions and Jende Leather Knife Rolls. We are also the distributor of Maestro Wu Bombshell Steel Knives from Kinmen and Master Kuo Taiwan Tuan Knives. We custom cut stones for guided sharpening systems such as the Jende JIGS for Knives, Hapstone, Edge Pro, TSProf, KME sharpener, and Wicked Edge. So if you are a musician, chef, outdoorsman, or sharpener of any level, Jende has something for you! Check out, like, and subscribe to our official Jende Industries youtube channel to see more descriptions and performances of all our sharpening products and services.
tunaknives.com/
Tunaknives.com is an offshoot of Jende Industries, which was established in 2004. In 2020, when people really started to “catch” on to the Master Kuo and Maestro Wu G series Taiwan tuna knives, we decided to make a dedicated platform to showcase these unique fish knives in a more prominent light. 
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Awesome Video
Thank you! watch out BBQ world! :D
We thank for sharing this video - was a gift to us... jealousy hit the stars...
Glad you enjoyed it! Not so much for teaching as it was for bragging rights :D :D :D
instant like !
Thank you, sir!
Bonjour, impressionnant par la taille mais très facile à aiguiser sur des pierres.
Merci Monsieur! Je dois admettre que je fais en sorte que ça ait l'air facile :D Mais ne dites à personne qu'il y a quelques trous dans le mur à cause de la pointe qui le frappe :D
I'm a hobbyist knife sharpener. I watched the Tuna knife and Master Guo and didn't hear you talk about the angle. I started with whetstones (they were cheap ones) and I was too novice. I have a WS and Ruixin with angles on them. I scratch them up but get a burr and sharp knife with an angle that is inconsistent. Are you just following the bevel, then belt and stone them? Do have a hobbyist (but wants crazy knives like you).
Great to see you are getting the sharpening bug! Following the factory bevel is always a good place to start. But most knives operate in the 15-20 degree per side "goldilocks zone". Once you get over the learning curve, you can then start to play with changing the angles and seeing if they work the way you want. As for me sharpening the GL-500, I put "My" angle on the blade with the belt, pretty much ignoring any factory anything, then go to the stones and hit that angle, and then walk the angle down slowly to create a more convexed bevel. It looks a little nice and taking that shoulder off helps with smoothness of the cut.
Parabéns pelo trabalho qual o número das pedras que você usou quis as estampas que eu faço para ter um bom fio gostaria de saber você usa pasta de assentar o fio na roda de couro?
Aqui é o Leandro
do Brasil parabéns Belo trabalho
Out of curiosity. What would a knife this big serve for? Awesome results!
What would a knife this big serve for, you ask? Whatever it wants! :D :D :D In a real world, it's for cutting large fish like Tuna, mahi, etc. but the smaller 300, 340 and 360 versions are also very viable brisket or rib knives. Thanks for watching!
@@JendeIndustries haha 😄 funny story i just had brisket today. I could only imagine if i brought this bad boy out around the grill 🤣
In your best Australian accent, you'd have to say "Now THAT'S a knife" :D :D :D
It's 485 dollars to buy it
I have seen similar knives in tuna cutting videos from Taiwan. I am looking for one that has a longer wooden handle and less height on the blade. Is this something you guys can provide? What is this knife called in Taiwan?
Thanks for watching! We are currently looking for a reliable source of that kind of blade. These long blades are not as common as the G series or FN Big. But be sure to keep an eye on us, though.
@@JendeIndustries thanks for the reply! I hope you can provide one at a lower cost than a maguro bocho. This knife would be more of an unnecessary toy for me haha
By the way, forgot to ask... after you finish working on belts and start working on 600 grit chosera you just try to eliminate the burr from the belts or you additionally try to create a new one - smaller than the previous? ...and later finish on 2k??
Excellent question, sir, as always! I generally do not deburr off the belts when going to the stones - although you certainly can (and you have seen me do it here: ruclips.net/video/066gh2WY4yE/видео.html ). In this GL-500 video @6:18 when finishing up on the 600 stone, I pointed out the metal burr flakes that came off onto the stone. This is where I normally deburr, so it's parts of the 1st stone process rather than the belt.
@@JendeIndustries As always straight to the point, explainfull, without hype. Thanks for answering.
My pleasure, as always!