BEST BUDGET ($6-$26) KNIFE SHARPENING For Japanese Knives
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- Опубликовано: 20 апр 2020
- The budget sharpening test. Which of these cheap sharpening tools will perform best to sharpen Japanese knives.
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$26 1200grit King Whetstone amzn.to/2KmwmTf (Edit: Looks like amazon has changed prices) Here's an alternative $36 amzn.to/33sRQWR Same brand but two sided 1000 and 6000grit
$15 Ceramic Honing Rod amzn.to/3bqdoak
$6 Kitchen IQ amzn.to/3aqsdbt
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Развлечения
I smashed "Like" not for the content, not for the discount code or the sponsor, but simply because you and Jocelyn are hanging in there, cranking out videos, and keeping all of us entertained during these troubled times. Thanks, Taku.
I was literally researching different whetstones when the notification popped up! Thanks bud!
As a woodworker I really enjoyed this video , stones are always the way to go
Ok. This video single handedly changed my knife focus surrounding how to sharpen, type of knife I want to replace my drawer full of crap knives with and what to look for surrounding my view on the types of knives/quality/metal differences .. love it!
I ended up purchasing the Bunka from Forge to Table, because the Gyuto was out of stock. After 2 months I am not disappointed in the least! It is a beautiful knife and I love it. Thank you!
Got my order in and am so excited to receive it!
Knife is life
Knife Is Life
Taku dulling the knives was probably the most uncomfortable I have been in a longgg time. Such beautiful blades being dulled :(
Knife is life 🔪
100% you know your steel and respect craftsmanship. It hurt me too when you ran that blade down that stone. 2 thumbs up
Thank you taku
knife is life
Knife is Life!!!
Taki, nice video, good information!
Knives for life!
KNIFE IS LIFE BRO!! KNIFE IS LIFE
Props to Forge To Table knives for a dope heat treat on their vg10. Most knives in vg10 won’t hold that kind of sharpness after being dulled on stone for 10 strokes.
the WINNER!! any knife done @ a 7-12 angle on both sides for an appropriate number of strokes.. vs. a 27 deg. angle for 20 strokes..lol my brother...i plan to meet up with you this summer, when i visit CA!! thanks again, I LOVE DEBATE and LOVE TO LEARN
Awesome video every time
The pandemic sucks but we at least get these alternate videos. Learning a lot about knives and sharpening. Thanks a lot Taku and Jocelyn!
ThanksTaku. Very informative, especially info about the ceramic honing rod. I went to SFAI in the ‘60’s. Again, thank you.
That pun tho, what a steel 😂 Great video! Although dulling a knife is a painful sight and sound. Love your explanation of the honing process
Knife Is Life!!!
Very informative video Taku! I learned a lot about sharpening my kitchen knives from this video. Recently picked up a Japanese knife myself, and I didn’t realize a metal honing rod can potentially damage my knife. Time to pick up a new whetstone 🙂
I’ve been looking into getting a new knife and your videos just convinced me to buy the 8” Gyuto!! Used your code too 🤙
Appreciate the content!
Very good idea for vid.
Great video as always bro!😄
I LOVE FORGE TO TABLE!!!!
Great video. I hate those cheap pull through sharpeners like that. Most of them remove to much steel and I’ve seen knives ruined by people using them. Here’s a tip when using honing rods whether they are made from ceramic or metal. At the end of the stroke lift the blade away rather than just letting it slide off. You can actually round the tip of a knife by letting it slide off a rod, been there done that. Another thing for people to consider using is a good strop with good compounds or emulsions. Strops can help prevent over sharpening of a knife and they can help take the sharpness to the next level so to speak. Anyway I love your videos, keep up the good work.
300k here you go! hope you and joslyn are working out the finances and find yourselves a cfp or someone to help you achieve financial goals and protect each other from financial tragedies. stay safe and build up that emergency fund!
Very nice demo. I'm still a novice on sharpening blades. Thanks Taku
Good looking out TACO👍🏾... ordered two ...
GREAT video, Taku!! Thanks for this. Going to forgetotable right now!
The ceramic stick does sharpen knives. If it wasn't sharpening it, the sticks wouldn't turn dark. When they do turn dark, they actually don't work as well because the pores in the ceramic get clogged with the metal. They can be washed with a little detergent and they'll work better again. That being said, the whetstone would definitely do the best job as long as you can keep the angle right.
Thank you for stating it's a Damascus pattern, too many people say Damascus steel without knowing it's just a pattern.
That sharpness test killed me....
Big fan bro much luv..great info on sharpening..stay safe
The review I needed. Thanks bro. Love your channel
When I try to explain why you hone a knife blade, I put my palms together with my extended fingers laced but slightly bent. Then I straighten my fingers so they line up, which is what the hone does to sharpen the blade.
Ceramic rod isn't the same as a honing steel though, since it's finely abrasive and does take material off. It works closer to the whetstone in this case. And to keep that abrasive quality, clean it with Bar Keeper's Friend or a similar cleansing powder.
GREAT DEMO! It hurt SO bad when you dulled the knives.
Your blade angle when using the IQ carbide sharpener was off.
Nice whetstone technique!
looking forward to that updated sharpening video. could you also talk about your stone setup and why u chose them like why the 1200 king vs a 1000 and stuff. Thanks for the video!!
Spooky, was just about to research new stones. Thanks.
"knife is life"
Really like your channel ;)
lockdown videos, i like it
Great Video!!! In my upcoming video on How To Make Toro Temaki, I used a horrible knife 😑 and I really need to buy a new knife, thank you for this recommendation 😀
Whetstones are also great for hammers
Knife is LiFe!!🔪🔪🔪
Very nice and very informative video, Taku!! I love your channel and so appreciate that you continue to create videos even during these crazy times. Did Jocelyn get hold of the shears and give you a trim? Looks good!! You both take good care.
again, i am one of your biggest fans, and if of my friends NOW follow you as well...your FOREHAND ceramic strokes are all
@30 deg. +/- 2 deg , your BACKHAND strokes are @ 13 deg. +/- 2 deg. PLEASE LMK your thoughts, i struggle with these same angles..WHICH is why the STONE with a wedge....is PERFECT< or a GERMAN sharpening RIG!! thanks my friend
Thank you for another great vid. I could tell that hurt you to dull the knives like it hurt us to watch. Had to add, after you dulled the knives, they cut about as well as I do with a stone sharpened one, I've sucked at sharpening knives for 40+ years now, still trying though:)
Dam Im working right this second. I Can’t wait to get off at 4pm pst to watch this! Thanks for uploading! Be safe!
Intresting I have a stone & try sharpening my knives but these seem pretty good but I'm sure the knife itself is already super sharp.
Must admit I never thought that ceramic hone would sharpen that knife at all. Very surprised.
Nice to see them jump in and sponcer a video! May not have 5M sub or fiewers but hey he is doing what he can and honestly he get back to us on stuff we ask so cool! Sorry had to turn volume to 0 when dulling and almost had to close my eyes- ouch oh man that was hard to watch- Well done and thanks again for putting vidoes out when and while you have time-
"Knife is Life"
Great vid Taku, man dulling those knives was killing me!
BTW, if I should win, give it to Jocelyn
Taku, how often should the knives be sharpened? Using to cut vegetables and to filet salmon throughout the season.
Get the ceramic rod for sure. Strop on belt or cardboard even. That should re-edge and maintain the knife for a while. But one needs a stone eventually but that's a whole new ballpark of things to learn. Amazon gadget? If stropping is not an option, I suppose. It might be good for putting a rudimentary bevel for finishing on a stone.
Would you use the wet stone for western knives too?
I wish I had 👀 when this came out but I totally missed and dropped the ball! But broski! Kemmmmon man! I know that you know that it's known that knowing there's too many NO'S on this video!!
🙈
The honing steel is used to re-align the edge and remove small small burrs..... It ain't gonna save your knife some grinding the hell out of it lol.
One of my kids dropped an 8" German chef knife over our wood kitchen floor. Tip first and fell over leaving the tip in the floor. I used a Lansky sharpener to pull the original blade out to a new tip. Not pretty, but fully functional tip. I like having a 22 degree guide. What do you think about moving multi grit stones over a fixed blade?
I feel like ceramic is highly underrated in the knife sharpening world. I have my share of whetstones and i love them but personally the bottom of a ceramic cup is my go to before and after use, and im able to maintain a razor edge on them.
Bottom of ceramic cup😂 now that's old school. Respect!
Great video Chef! How do you maintain a constant and correct angle? I noticed the whetstone took quite a few passes across it. Is it possible to damage the blade with the wrong or inconsistent angle? Thanks!
4:12 hurts the heart a little. :) Great video, thank you!
Honing means honing, it doesn't sharpen. It just straightens out the folded edge on a blade, just so you guys out there don't go buying one thinking it can sharpen. It doesn't remove any material at all.
Could you do a review on the KAI SHUN prem. knives?
What angle did you use on the stone, and how did you establish it? Love the videos, btw.
Taku you should have done that before I bought my knife lol. I got the 8 inch gyuto on Amazon.
A pocket knife sharp like that .🤙😍😍
Hey Taku. Really nice video. How about sandpaper grit 1000, 2500 is an option? You should try it and show us if works. Thanks for the videos. Really enjoy all of them
Taku man I love the vids ! Had to click off before you started dulling the knifes cause it hurts my soul lol.
so I LOVE THIS VIDEO and my comment isnt meant to be a HATER: So arent those japanese sushi knives RH single bevel? so know there is a different sharpening angle for single vs. dbl bevel. SOr... i couldnt sharpen a bevel on a stone @ 27 deg. and have it be sharp, but i could use the $6 tool to make it sharper...so the same applies to using the correct angle on those tools for a single bevel..hold it NOT down the middle, but angle it to bias one side. and achieve the desired angle>> then same with thankse ceramic steel, dbl. vs single are tilted to the proper angle...to hone. disrupted edges...I KNOW and GET your idea.. but PLESE delve deeper!! thanks
Quarintine Taku Tuesday😎
When you make the new sharpening video can you show if it's possible to polish the blade from an amateur scratching up the blade?
Wouldn't life be that much better, if we could speed up our hands like that at will! 😁👍
Hey Taco, this is a really nice channel and your videos are very informative and I like the way you teach. But one question, what do you think of artisten knives to a so called sushi knives? And how do you get with the sushi against others knives?
Can you talk bout that in your videos? Cause, we are not only looking to you as a fishing man but, also a sushi chef.
Thanks Chef,
🤣thanks for the demo
King stones are bad ass for price
What do I use if I have an Australian blade?
"Knife is life"
Great video Taku! Have you done the knife giveaway yet from your other knife comparison video? Also, I think a kitchen tour video would be fun. Stay safe!
🤞😉 Knife is Life! 😎✌️
(So early today! Nice!)
👍Wow! You & Jocelyn are almost up to 300k subscribers! 🍻
I like the early notifications as well #TakuTuesday.
At 00:45 [-people have said, The true test of a knife is its sharpenabity. ] It is a hard hitting fact confirmed to me by a western saddle maker. Maybe a specialized industrial application might disagree. I learned this lesson the hard way: Bought diamonds and fixtures to put an edge on that knife. Anyway, good techniques and a shapenable steel can provide any result; both sharpness and durability. Taku demonstrated and explained the best choices.
The sharpest edge is the least durable but the easiest to cut with. If you lose sharpness twice during cutting you might consider an option. Using the flat stone with proper technique allows balancing between sharp and durable and this benefit is because of the induced roll. The slight rolling of the edge can be increased to increase edge durability. Conversely, holding the edge without roll achieves the greatest sharpness. The technique is: First accomplish maximum sharpness. Second, induce roll away from the sharpened edge.
Probably the most disagreeable statement I hear people repeat often or even publish is: " A dull knife will cut you ?#% than a sharp knife".
Which of these knives would you recommend, If I am filleting fish that require me to cut through a lot of thick bones? I was looking their 8” Gyuto but not sure if it’s the right knife for me.
The first part of this was painful to watch. I wouldn't use that first one, even on my pocket knives. Your end result was not at all surprising. It's too bad that a lot of people are intimidated by stones. Thanks for the vid. And stay safe, you guys.
Man it would have made my day if you would have said "it will kill" like the guy in forged with fire after you sharpened them lol
What utensils would u suggest for that dope ass folding cutting board u have on ur website? Great video yall, keep it up and stay safe
I love the Bunka, performance-wise it is pretty much the same as a Santoku with a mix of the width of the Nakiri and the point of a Gyuto/Chef's knife.
A Kiritsuke love that knife for meat like beef tenderloin :)
Taku, What knives would you recommend for the $200-300 dollar range. Also do you ever have a problem carrying your knives in check in baggage when traveling international. I've been fishing for 40 years and love sushi since i lived in Japan for 12 years and always wanted to prepare sushi and sashimi but never had good knives to make clean cuts
2 views, 6 likes. First on Taku Tuesday!
I always have a wet paper towel and wipe off the knife after I sharpen my knives , since so much metal is shave off , during the sharping process , which I see professional chef quickly sharpen a knife and it goes straight to cutting meat to be serve
hey, looking for a set of high end chef knives as a gift my girl, who really loves cooking. What are some reccomendations?
This may only apply to mild steel knives, but I was always taught that when you use a honing rod you want to pull away from the edge - that is, the edge is pointing towards you and you're moving the knife away from you - so that you pull the material towards the edge and get a finer edge and lose less material. Am I doing it incorrectly, or are there just different schools of thought when it comes to using honing rods? Thanks, great video!
Cutting stroke to remove burr, trailing stroke to align the edge. First, remove burr, then align. But the latter is done better on a strop.
Are these knives dishwasher safe?
Did I miss the announcement for the winners of the knife is life giveaway?
I would like to see your expensive knife collection lol
Uhh taku no free knife today I was ready to text KNIFE outdoor chef life lol. 😂😂
But like always taku good video thanks. Have a good one and stay home stay save.
Isn’t ceramic harder than steel? My intuition would say that a steel rod may be more forgiving than a ceramic one
Woooooo!