Santoku Sharpening Secrets - Make Your Knife LASER SHARP
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- Опубликовано: 21 апр 2024
- So, your santoku is finally dull hey? And you don't know how to sharpen it? Well look no further my friend, here's a step by step video that shows exactly what to do! Naoto will walk you through and make sure you feel confident, and get your knife back to sharp as heck!
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Thank you for this.
I've watched many a sharpening video.
This one is a favorite; thank you for getting into the "nitty-gritty" of edge leveling.
Glad I could help!
My great problem with all these video is that everyone always explain you have to thin the knife and do it on one with kurouchi finish and a very dinstinct secondary bevel (convenient choice for sure). That's great but what about all of us who own a nice flat grind knife with damascus clading ?
Could you do one of these video with a Masakage Kiri or Kumo and maybe give us some tips to restore the finish after thining ?
Thanks :)
Absolutely! The video shoot got postponed, but we'll be doing videos on thinning knives without distiny primary bevels AND on re-polishing different kinds of Damascus in the next few months!
@@KnifewearKnives 🥳
Can you do a video on the Hibiki 3000? Looks like an interesting stone, but can't find many videos about it and the performance. All I really know is that it's a hard stone.
Hey! I don't use it a ton, but because it's very hard, it's not great for bevel polishing but really good for checking the uraoshi on single bevel knives. You can lay the back flat on the stone, and buff it a bit. By looking at which areas of the stone it touches, you can identify how flat the uraoshi is and which areas may need straightening.
It's also great for sharpening a.very precise micro bevel, because of its hardness. I'll be sure to include it in a video down the road, I hope that helps for now!
Hello Naoto. I tested surface conditioning by polishing after you mentioned it in one of your videos. It does help. To avoid food sticking to the knife a slight convex or S grind also helps.
I'm a fellow knife sharpening nerd and just tested something you may find interesting. Microscopy of the last 5 mm of the choil to check for edge geometry. You can get a lot of Info from that and it seems to have great correlation with cutting capacity. A side view along the blade also helps because you can measure microbevel width.
I'm glad to hear it!
That's super interesting, it makes a lot of sense.
Very helpful video. Thank you Naoto.
Thanks Naoto!
Very good. I used to be a professional knife sharpener ? Well not just knives. Saws, Circular saws Band Saws ? All sorts of cutting equipment.
Wonderful video, thank you!
Thank you!
Hi There! 🖐
Thanks for the video! Lots of great information.
Looking forward to your next video as most of my knives are flat ground and do not have a secondary bevel.
Cheers!!.. 😎
We'll definitely do one on that topic soon!
Parabéns pelo conteúdo. Muito legal seus vídeos.
Tenho uma dúvida. A pergunta curta: se eu lhe entregasse uma faca de aço desconhecido, para uma melhor retenção de fio, qual seria o grão de finalização antes do strop e qual seria o ângulo colocado nela?
Thank you! If the steel is unknown, I would go for 1,000 grit and likely 20 degrees, just to be safe. It will still give you a nice sharp edge!
Hello, can i ask information, i want to buy naniwa chosera stone, i can flat the stone on a shapton naoru? Thankyou
Yes, you absolutely can!
@@KnifewearKnives thank you so much, but i need to put the medium and fine powder right?
What happened to that SG on the wall that is a knife rack?
It sure is!
Hi there, nice topic and content
Do you have a video how to use 2:31 this truing stone
We sure do!
ruclips.net/video/1plZtOFPuCE/видео.htmlsi=eA9GgeqW_kiyZWKz
Hello im trying to get my 4th japanese knife and i would like it to be a carbon knife 210 mm and i would like the super aogami line but i dont know what to get and also how much does your shipping cost because i live in Norway.☺️😊
Hey! The Haruyuki Shiso would be my first choice, a stunning blade and great value. I also quite like the Masakage Koishi and Hatsukokoro Shinkiro!
As for shipping, you can enter your info at checkout for a full quote of shipping and customs, before you pay.
@@KnifewearKnives thanks big help!
Please review the Ryusen bonten unryu Kai Santoku when you have the time.
Hey! We've never had them before, but hopefully one day. Ryusen makes incredible knives, so I imagine they're excellent!
What do you think about using mineral oil versus water?
It works for some stones, but water stones can get clogged by oil and not work properly.
@@KnifewearKnives one more question..what's the best way to wash the stone?? Thank u again
Truing your stone and then giving it a quick rinse and wipe off can be a really effective way to clean it! If you draw a grid on your stone you'll be able to see when you've fully flatten it!
When you guys sharpen the right side, the knife is angled very much towards you. When you continue to sharpen the other side the blade almost lays in a 90 degree angle on the stone. Why do you do this? Why do you sharpen the knife in different angles towards the stone? Thank you for those amazing videos!
Hey, I think that must be a trick of the camera. For the initial bevel, I sharpen flat on the stone, and for the edge I sharpen at about 15 degrees on either side. I hope that helps!
@@KnifewearKnives I actually don't mean the positioning of the blade on the whetstone, but rather the positioning of the knife to the whetstone. On one side the handle is very close to the body. When you sharpen the other side, the knife lies at an angle on the stone, i.e. at a 90 degree angle. Sorry, I'm not a native speaker. I just feel this was one side gets an diagonal grain and the other side a straight grain. Does that matter?
Is there really a need to thin every time u sharpen? I thought thinning was done occasionally.
Great question! Yes and no. However often you thin, you need to remove the same amount of steel. If you think every time it goes pretty quickly, but if you do so every few sharpenings, it will take longer.
I've been cooking for almost 12+ years and I'm a sushi chef right now and thinning in my opinion is not super necessary as Naoto states. Sharpening in general, you're just removing steel, thinning just magnifies that removal (you're literally removing steel off both sides of the bevel) and over time just reduces the life span of the knife. I only thin my knives when I notice the edge geometry start to change (which is very rare) and I take extremely good care of my knives. I rarely ever run my knives on anything below 1000grit for a whetstone. I find if you hone and maintain your knifes edge periodically with higher grit whetstones, you're knifes edge/longevity will last much longer (obvious it will differ if you work in a say a professional kitchen). As opposed to a lot of beginners/people not entirely knowledgeable, just always running their knives on a 1000 grit or below whetstone whenever their knives get dull and overtime removing too much steel which will effect the knife geometry where then you will need to periodically thin your knife to maintain performance.
Create video by the way thank you for the video
Thank you!
First!