How Professional Sharpener Decide When to Move onto The Next Stone on Edge Sharpening | 本刃付けの６つのポイント
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- Опубликовано: 5 июн 2024
- Welcome back to our video! We previously made a video about a question in the comments of our videos.
I am a professional sharpener and I talk about what I check when sharpening kitchen knives and what tests I do when moving onto the next grit stone. This time I focus talking on general edge sharpening, and I picked grits and sharpening stones that many people will use, so I am sure that this video will be useful for your kitchen knife sharpening. Also you can enjoy my Kaiju of Konosuke Sakai sharpening.
If you have any other questions, please feel free to leave a comment. Also, please don't forget to subscribe to our channel!
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。
包丁研ぎの最終工程、本刃付けの際に次の細かい粒度の砥石に移る際、研師はどのようなポイントを確認してテストしているのかを動画でお話ししています。
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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!
00:00 - OP
00:30 - How I decide when to move onto the next stone on Edge Sharpening
01:48 - Today's Stones Line Up & KAIJU Knife
03:09 - On 200 Grit
06:29 - On 400 Grit
09:06 - On 1000 Grit
12:34 - On 3000 Grit
14:41 - Natural Stone
17:06 - Recommended Tissue for Edge Test
17:53 - Almost Same Result for Each Stone 
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A big thank you for not only responding to my request for a demonstration of your technique with more common stones than the NSK ones you probably prefer, but exceeding my expectations by offering a genuine method for evaluating the quality of the results obtained after each grit. A surprise for me, and perhaps for others as well, is to discover the excellence of a blade edge after a 200 or 400 stone, considered coarse, whereas we are more accustomed to hearing that this type of result is obtained with finishing stones of 3000 grit and above...Maybe you could shed some light concerning two points: the management of angle and pressure, and especially, how to maintain this edge during polishing... Perhaps there will be some clarification in your next video? I'm looking forward to it! Congratulations and thank you again!
Thank you so much for the question! And yes angle and pressure management during sharpening and polishing is often key to successful results. We will include these in future videos as they are important aspects to my technique and things I continue to improve on.
@@ivanyuka-japan j ai hâte ! Merci de partager votre passion 😊
looking forward to the polishing video. great stuff!
I think I found a good place here.I have about 30 stones synthetic and natural I use for woodworking tools and woodworking knives.I have been practicing with a Suncraft stainless steel petty knife. I have to learn more to sharpen my other Japanese kitchen knifes.
These videos are great and super informative. I now feel like my main question on the topics you address is how you have any hair left for testing.
lol! Thanks actually I’m very careful when testing hair that don’t cut to much
Thanks for sharing your knowledge, experience and thoughts! 👌🏽👏🏽
You are awesome Ivan!! For us natural stone enthusiasts, I wonder how your progression would be using only those? I assume Amakusa, Natsuya, perhaps ikarashi, and some type of awasedo (Tomae, suita) would be my novice guess. Nevertheless, I absolutely enjoy your videos
Great work Ivan, Thanks! i have never heard anyone talk so clearly and precise about sharpening, that really takes a lot of experience to be able to do that. How do you deburr? Just alternating strokes?
Im already looking forward to the polishing video :)
Thank you! These topics and ideas i employ daily in my work, but rarely share them publicly so it’s wonderful to hear that they come across clearly and I’ll continue to share.
So, so good ... I'm saving this video for sure.
Thank you for taking affordable whetstones.
Thank you !
Beautiful videogrpahy. Incredible to see the process.
Thanks Ivan what a great work, thank you to share your knowledge
Second time watching and still loving the knowledge. Thank you both
Wow thank for the continued support!
Thank you for sharing
Really informative… love your videos! Can’t wait for the next one!
Thank you for your explanation, very interesting 🙏
Fantastic content. Thank you so much for your videos!
Thank you for keep following our video too!
Excellent work as always dood
This is kasumikev :)
Great episode thnx
Thank you🙌
Amazing video, thank you so much for sharing the know-how.
It’s our pleasure!
A video about your thoughts and experiences with pressure would be interesting.
So many people say no preassure or the weight of the knife.
Others 4 8 pounds or 1 pound of pressure.
Pressure ruines the stone.
If you dont use pressure you never get a knife sharp.
Or you fatigue the edge by sharpening to hard ect.
Thanks! Yes this is extremely important and impossible to cover in txt I’ll definitely talk about this in upcoming video and also make a video dedicated to this topic in the future as it can completely change the final results of sharpening.
Enjoyed this one Ivan! A few years back I made some Cowry-X test blades but never refined the edge past my 600 grit standard edge. I will revisit it and take it to a much higher grit to see if I get any extra benefits, I like the steel but it fairly expensive here in the states. If I get smoother cuts I would still consider using it for sushi knives. I will keep you posted after I try it.
Thank you !! Cowry-x is rare now in japan and expensive as well but recently I’ve gotten a few cowry-x Honyaki to sharpen and in the past I’ve sharpened many. I enjoyed taking it up to natural stones but following a strict technique to retain tooth, Yanagiba from this steel sounds amazing I’ve only seen them made by Nenohi in cowry-x
@@ivanyuka-japan It is a different steel to work with for sure. The soak time on heat treat is over an hour. Then subzero quench.I will pay extra attention to the tooth as I sharpen it.
Thanks!
First super chat we got! We really appreciate you support!
Great cinematics! I have a question what do you think of diamond stones and working with leather strops?
I use NSK Kogyo diamond stones, and will never go back to regular synthetic stone. I've tried many sharpening stones in the past, but I've settled on these.
For the leather, Phoenix knife house works well for me, but they are not making anymore...
How do you remove the burr on stone? And can you show us the felt strop? Is it for removing the root of the burr?
I’ll cover burr removal in an upcoming video both in the stone and with felt
@@ivanyuka-japan Thanks, Ivan. I really look forward to it.
Most people struggle with a burr removal on stone due (bad stone or bad stone maintenance) if your abrasives are dull you won't get a sharp edge or be able to remove the burr properly
Great content! I am wondering that is there any particular reason choosing Naniwa Pro instead of NSK diamond stones for edge sharpening
Thank you !! I got a few requests to use some more affordable or accessible stone in some videos and the chosera are the only stones I have other than NSK, synthetic sword polishing stones and naturals.
@@ivanyuka-japan Thanks for the reply! Is there any noticeable edge difference between chosera and NSK diamond stones to you?
How do you create a small edge bevel when sharpening at a very low angle?
This is because I’ve thinned out the edge behind the bevel, so that at lower angles the primary bevel or cutting edge can be very thin often no more than a millimeter in width.
@@ivanyuka-japan First of all, thank you for taking your time to reply to my query. But yeah! Wow! That is some technical stuff. I've tried sharpening some of my knives and my struggle has always been creating somewhat a bigger or wider edge bevel than how the knife came out of the box. With that, am i doing it wrong with regards to sharpening the knife per-se? Or is it okay to have a wider edge bevel than how it was from the factory? What grit or grits do you recommend i use to sharpen my HAP40 gyuto? I used a naniwa 1000 and a king 1000/6000. Appreciate your reply so much!
can i buy a kaiju :(?? I always wanted one D:
If you are ever are in Sakai visit the Konosuke gallery they are sold their in limited quantities
from what steel is that knife made of?
This is Wootz, and you can find the producer Niko's IG in the down below, as well as the rest of the explanation in the Part 1 video you can watch
deba knife sharpning?? ticknes 5,6 mm...carbon steel!
🦑🦞🦀🐟🦐🐙 ✌️🤣