Will It Pass The Test? 100,000 Grit Diamond Sharpening Stone (Part 2) | 10万番のダイヤモンド砥石での包丁研ぎ part2
HTML-код
- Опубликовано: 12 май 2024
- 📷Part 1 - Sharpening and Testing 400, 1500, and 12K Grit to Reach 100K
• 100K Diamond Stone Sha...
🙏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.
In our previous video, we focused on sharpening with the Hakuto 400, 1500, and 12K grit stones, meticulously evaluating each one. Now, in this installment, we delve into the 30K, 60K, and 100K grit stones. This sharpening on this video was only for an edge check test, not such as the quality of sharpening Ivan does usually. So there may be some rough edges, but please let that go.
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の第二部です。
前回の12万番の研ぎの続きです。30万番、60万番、100万番と研ぎ進め、それぞれ仕上がりの違いをテストしています。製品として完璧な研ぎというよりは、あくまでそれぞれの違いを見極めるための仕上げのため、多少粗い部分があるかもしれませんがご了承ください。
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!
📷Instagram
/ ivanyuka_japan
00:00 - Start
00:47 - 30K GRIT - SHARPENING
02:12 - 30K - DIGITAL MICROSCOPE
03:00 - 30K - PAPER CUT
03:39 - 30K - CARROT CUT
04:46 - 30K - SASHIMI CUT
05:40 - 60K GRIT - SHARPENING
07:40 - 60K - DIGITAL MICROSCOPE
08:17 - 60K - PAPER CUT
09:23 - 60K - CARROT CUT
10:01 - 60K - SASHIMI CUT
10:56 - 100K GRIT - SHARPENING
14:11 - 100K - DIGITAL MICROSCOPE
15:39 - ALL GRID - DIGITAL MICROSCOPE
15:59 - 100K - PAPER CUT
16:38 - ALL GRIT - PAPER CUT
17:27 - 100K - CARROT CUT
19:14 - ALL GRIT - CARROT CUT
20:05 - 100K - SASHIMI CUT
21:04 - ALL GRIT - SASHIMI CUT
22:33 - TASTING
24:44 - TASTING - BEST TASTE
27:55 - 100K GRIT STONE INFORMATION 
Развлечения
No doubt he is truly a master of sharpening steel. Placebo is strong in this video tho. Love and respect from 💙💛Sweden 💙💛
Could have done a blind test... Also, I'm thinking the different slices had to have been cut with some time between each because he used the same knife and had to sharpen and film between grits, so I wonder how much this affected flavor and texture.
There's nothing wrong with enjoying sharpening to a million grit, but these guys pretend they are testing the differences and they really aren't.
The problem with softening the stone is that the particulates from the stone become suspended in the water, and your extremely fine apex bumps into them and dulls.
It’d be interesting to see some apple slices cut with edges sharpened to different grits and comparing photos of the slices at equal timing post slicing to compare the rate of oxidation.
Great idea !
That's high level sharpening mastery!👌
I just started sharpening my knifes on wetstones (cheap knifes, up to 5000 and Arcansas stone) , testing different grinding movements, but still struggling with consistency... Also recently with stroping on leather, testing different polishing compounds. (and overdoing it too)
I noticed a increased slicing resistancy on carrots with high polished edges. It sticks initially more than with the roughness of 3000- 5000 grit. (On hollow grind even worse, the vacum build under polished blades is hindering a effortless smooth cut. Want to try some rifling, or some fake damascus pattern)
That's why I wonder, if you liked the bite of 60000 more that 30000, if it's in parts because of the higher sliding resistance of a more polished metal surface on the finger nail...feels like same bite, but smoother
18:49 When you don't like carrots but mom says you need to eat 10 slices before desert.
This was really very interesting. Great video, thanks.
Perfect job, thank you so much for great video
That blade is beautiful!
Podrías haber seguido con emulsión CBN de grit 250.000 y 600.000 de Jende Industries.
Finally, after waiting, what a wonderful job, the knife seems exceptionally sharp and can cut through the air 👌
Thank you for waiting! Glad to hear you enjoyed it
Thanks again for the video!
🥳🙌
personal question: what is your favourite knife and what type of steel do like the most?
Insanely clean sharp on microscope ! 🤯
Ivan: This has been a fun series to watch I would be curious to see how other steels respond to these stones. I have been sharpening since the 60's and as I am sure you are aware found that some steels respond much differently to different stones. Some that work well on one steel don't do well at all on others. I would love to see that 100,000 grit used on one of my favorite steels to make my knives with AEB-L with it's very fine grain structure I think it would really respond well after all AEB-L was designed as a razor blade steel. Bruce
Thanks so much for your following our contents and yes sounds good, I have tested these stones on other knives and have had some great results.
Wonderfully Surgical!
I imagine with the 100k it's so difficult that you have to consider even the cleanness of your fingertips and any debris from removed material. Great production in terms of audio clips and video clips of the tests. Probably the best I've seen on youtube, really well thought out. Now I get the idea of ninja movies where the blade cuts through anything without making a noise and people are unaware they've been hurt. These carrots and tuna really experienced that.
Do you think this edge could last in a kitchen? Not in rough work but if you did some work like these test cuttings, would it hold the edge and would you need to be careful about your cutting technique?
The esoteric side of knife sharpening
Thanks for the great insight into our content, definitely this grit range is over kill for most pro kitchen work but for Sashimi and Kaiseki I can see a great benefit.
Awesome! 👍🏻
Sublime
Espectacular edición de imagen y sonido, y fantástica técnica de afilado, el material también está en otro nivel, enhorabuena, un saludo cordial
Gracias!
The biggest shock of this video is that the superb pieceof tuna was only $15! Another nice video.
It was tasty🍣
Man, I rarely go above 3k (Green Brick of Joy), so this was crazy to see. When a strop is scratching your polish, you’re getting up there at scary sharp.
Yes I was surprised myself that the leather strop was causing scratches
The sharpening problem of all times and in all coutries on this earth is allways the quality of steel = the size of its "grain structure" in the metal mesh. For 99% of steel the grid of 1000 JIG is enough, because by this quality you could see the cristalls structure without microscope. After 10 cuts you will have micro-saw-effect on the border of the individual hard cristalls in the metal mesh, again. Getting sharp is not the same as keeping sharp.
Great video, can you show us how to do a full surface kasumi?
can not be done with diamond. natural stones are the "real" way to do it.
Yes I should be covering some aspects of a Kasumi finish in some upcoming videos
fantastic simply fantastic, who makes these stones? I'm a keen sharpener but my finest stone is a 30,000 grit Shapton. I haven't found anything finer on the market.
Thank you! These are made by NSK kogyo diamond stones, unfortunately for now these are just prototypes
Danke!
Thank you for your support🙌
What type of steel are these blades?
What bevel cutting angle did you choose?
This is a modern made Wootz blade you can see the details in part 1, angle I would say is about 10-13°
@@ivanyuka-japan Thank you for your hint. I enjoyed everything you showed, and I am impressed.
Hello, is it possible to make a series about the sharpening itself with live comment about finding the angle ect. ?
Hi thanks this type of video idea is something we are considering
That would be great ! There are a lot of videos around about sharpening, like instructions, etc. I really want to know what is going around in the mind of an master sharpener when being in the process of sharpening.
Thx for Info, very good stone, what is your knive?
Thank you! This is a modern Wootz blade all the information in the makers is in part 1
NAIL!
It would be amazing to see you take that knife around to different sushi masters to try and give an opinion
That would be amazing if we can do that!
Amazing how much are these diamond stones
Because they are prototypes NSK Kogyo has not priced them yet
@ivanyuka-japan thank you. Your channel is a wonderful nd calming experience. Watching the sharpening series was incredible. Truly embodies the japenese tradition of doing 1 thing to exacting precision and pushing boundaries of the the human hand eyes and spirit. I would expect nothing less. God bless.
I believe you had some Placebo going on in your taste test. Considering the fact you knew exactly which grits you were tasting at the time if the test were blindfolded and somebody else handed you each peace to eat not knowing which grits they were you would not have the same reactions!!! But a very interesting sharpening video.
You mean a non blind single sample size "taste test" is not actually a real test? Wow. That's offensive. Cmon man. Embrace the mythology and woo woo.
Yes I thought about that, but after we finished the video lol! Next time
Crazy when the hardness of the water gets a problem. Very cool stones! unbelievable sharpness that you reached here today. Otsukaresama deshita!
Otsukaresama!
Isnt that the super vitrified stone?
It is resin, recently announced by the manufacturer NSK Kogyo. Not vitrified
There is no 100k in kogyo list
Yes currently this is only a prototype and not available yet
Why might some sushi chefs prefer to cut with honyaki blades? Is it because of the smoother polish on harder steel that disturbs the meat less?
Most Sushi chefs I have spoken to tend to like the more rigid feeling Honyaki
Would you consider selling that knife?
It's a beautiful knife but unfortunately it's a custom piece for a customer
@@ivanyuka-japan if you ever make any for sale I’d be very interested
Более чем уверен, что на видео это создание иллюзии необходимости затачивать до 100к
Разницы после 12к уже явно не будет.
Какие то сказки
In my opinion, yes for kitchen knives there is really no need to go past 12K, this was just a fun test
Too gross to watch past 42-seconds. Disliked!