@@SharpKnifeShop u guys are doing it right!! that's what the comment says 😇 it's referring to other people not using the correct method and u guys (pro's) doing it correct
@@SharpKnifeShopI am sorry but I think you are doing it wrong you really should be using the testing strips that are tensioned at a specific value because if you pull it too tight it will show a lower reading and if you keep it loose it will show a higher reading What you are doing correct is lowering the blade slowly.
Both fantastic knife makers. The kiritsuke from Kato-san is the first ginsan knife we've had from him and it's sweet. The knife from Kenshiro-san is awesome too, really nice food release on that guy.
Nakiri's are not known to be sharper so it's not a shape specific thing. Masutani-san is just a really good sharpener, we're always super impressed with the OOTB edge he is able to achieve.
It is not that difficult. They do a wire in. That wire is always the same thickness. Then they cut the wire and measure how much force is used. It is nothing else than a fine scale which measures the maximum force...
Thanks for not joining the trend of doing the tests wrong. Keeping it real!!!❤
how are we doing it wrong?
@@SharpKnifeShop u guys are doing it right!! that's what the comment says 😇 it's referring to other people not using the correct method and u guys (pro's) doing it correct
oh gosh, so defensive over here haha!
sorry I read your comment wrong! we will keep it so real
@@SharpKnifeShopI am sorry but I think you are doing it wrong you really should be using the testing strips that are tensioned at a specific value because if you pull it too tight it will show a lower reading and if you keep it loose it will show a higher reading
What you are doing correct is lowering the blade slowly.
The kenshiro and kato finish looks so nice
Both fantastic knife makers. The kiritsuke from Kato-san is the first ginsan knife we've had from him and it's sweet. The knife from Kenshiro-san is awesome too, really nice food release on that guy.
Always use the prestretched strings, or else you can make those super tight and easy to cut
"Nice". You had to say "nice".
Any thoughts on why the Nakiri won? Is it that particular knife maker or are Nakiris known to be sharper?
Nakiri's are not known to be sharper so it's not a shape specific thing. Masutani-san is just a really good sharpener, we're always super impressed with the OOTB edge he is able to achieve.
Nakiri knives/vegetable knives are thinner.
I never really understood how that test works
It is not that difficult. They do a wire in. That wire is always the same thickness. Then they cut the wire and measure how much force is used. It is nothing else than a fine scale which measures the maximum force...
@@jensebu78gracias❤
The fester you push, the lower the weight is you need to cut the wire
NOOOOOOOOO