Incredible useful information that really taught me as I was sucking up everything he said and literally automatically filtered out his gum chewing. Amazed at this young man's knowledge level. Makes me want to visit San Diego and speak to him in person.
Thanks for the video it was very informative. I didn’t even notice the gum chewing since I was focused on getting the information being presented. Just haters or whiners I guess. Just getting started in what is fast becoming an expensive hobby. Again thanks for the lesson.
I want to thank you guys for making another video with The Knife Merch team. I went to them after seeing the first video you made with them and it change my cooking. The knives I had I thought I sharpened were taken care of by Bill and brought back to life. If you are ever in San Diego, or live here, visit them. The last time I was there it was $5 a knife. Amazing service.
It pleased me to hear a pro talk about the cutting edge. As I sometimes get sick of hearing or reading people's thoughts of the edge on blades. It totally depends what you're going to use it for.
Big thanks Bill, this video was awesome, picked up some really good tips here. Going to get sharpening again! It really does take practice, but i'm getting there!
Bill made a great point. These single-bevel knives are designed to slice, not chop. If people are not familiar with these type of knives and try to use them like a thicker, softer European double-bevel knife, chopping through harder items like carrots or rock chopping herbs, they will damage the edge really easily. Reading through comments on these videos, a lot of people want the use the same knives that Hiro does but they may not realize the difference between what he uses and what they may be used to.
So i have bought my first japanese knife, a new Tojiro Shirogami White#2 Gyutoh 210mm. I do sharpen on whetstones for 3 months now and i believe i am good at it. From what i understand from this, is that even if it has that micro bevel from factory, in this case as i am using it for all types of kitchen jobs including veggies, i should not thin it to eliminate that bevel ? I usually sharpen my knifes at 10/15 degree angle! The softer inox steels i sharpen at aprox 20 degree as the edge last shorter than harder steels as i saw
They've clarified before, that either one of them replies and I also think they have 1 other person managing the channel. Hiro often sits and reads through & replies to loads of comments.
Wow I get a really good vibe from the guys at knife merchant... when I finally decide to invest in some knives I know where to go, yeah bill chewed gum but I kinda like things shot on the go and hey chew away... thanks guys
cher hiro you inspire me thank you. i watch every video you put up. I wish one day im half as good as you. I've been in a kitchen since i was 14 and im now 23 and only doing my apprenticeship now, watching your videos really help me understand.
Thank you very much for all this information, tips and tricks. It is always good to learn new things regardless of our level of experience providing one is opened to it.
So much to learn and so much information provide... Only to be ignored because of GUM... Thanks for taking the time to make the vids, tons of great information.
BIll, You're able to expertly sharpen a difficult knife, explain what you're doing and why, remain calm while a master sushi chef, your boss, your bosses daughter, the cameraman, all watch, likely with no script or coaching. Many commentors apparently have difficulty watching and breathing at the same time while remembering relief is just a click away. Oh and you're able able to excersize your masseters at the same time. Amazing confidence I'd say.
Great video.... I have 1000, 3000 stones and felt my technique was shal I say less than perfect so I bought the Chefs choice trizor XV, any feedback would be appreciated. I have Zwilling J.A. Henckels knives and converted them to a 15 degree edge.
Aside from the gum issues people are ranting about, back on track about sharpening - notice the slurry is cleaned away on the strokes away from the cutting edge & you can see the slurry on the return strokes? That shows he's applying pressure on the strokes away from the primary & not against it. Keeps the edge from micro damage of the slurry & tiny 'rocks' bashing into it. Very nice!
This video has been very informative, i didnt know most of this and was very afraid of sharpening since my country doesnt really hace experts like Bill. But i have shred some of the fear out of me now. Thank you guys comment comes late since im a new fan :) but there are some really good jewels in the library
Hi Mr . Hiro I have a questions of how many times to get real sharpen knife and do you put oil instead of water ? I’ve have an electric knife sharpener it worked nicely ... Just wondering ...
I work as a butcher. What angle would you recommend for knifes used on beef non-stop? Not chopping through bone or anything, just slicing through beef and pork meat. What gum?
For a typical home user (one full meal daily using knives), would I expect to sharpen once a week or should the edge last more like a month between sharpening. I'm assuming a high quality Togiharu Inox steel knife. A basic guideline would be helpful in making my upcoming purchasing decisions. Thank you!
When using fine or coarse stones, do you always push the cutting edge into the stone, or drag away from? Is it the same for starting and finishing a blade?
really love cooking and i really wanna take care of my knives~ awesome video. he really is knowledgeable when it comes to knives and i feel safe following his tips~
Hiro, what happened to the knife sharpening 101 video?? There was some really useful information in there that I can't seem to find in any of the other videos.
I do have a couple questions! 1. When you say if your sharpening regularly, how often would that be for an average at home cook? 2. You say there there are 3 types of stones. I know you already said 1000 but what would the other grits be? Thank You! I love watching these video's and learning new techniques to implement in the kitchen. =)
One question, does that sharpening also work with Damaststeel santoku knives and is it also recommendable to make one thin edge, like the sharpener did with the sushi knive?
No doubt, you could hear him smacking his gums in the background. Unfortunate because I would have liked to watch this video, I had to turn it off though.
EXCELLENT VIDEO GUYS. THAT IS A REAL PROFESSIONAL, VERY ENJOYABLE TO WATCH AND LISTEN TOO HOW A REAL PRO SHARPENS KNIFES. I WISH YOU GUYS COULD GO STEP BY STEP HOW TO SHARPEN A WUSTHOF CLASSIC BLADE KNIFE. AND HOW TO PROPERLY KEEP IT SHARP. THANK YOU SO MUCH.
a very amateur question, i was at a knife shop the other day, and the staff there really encouraged me to get a carbon steel knife , i was really just looking for a normal stainless steel knife, he told me all sorts of benefits of carbon steel so i decided to give it a go, but then he warned me to really pay attention on cleaning them, he said i have to wipe it dry really really well after wash, any drops of moist will make it rust overnight literally. i gonna admit this really turns me off, i never cared about wipe my knife dry after wash with my stainless ones. is it true i have to follow this dry it well ritual for using a carbon steel knife? let's say if i forget to dry it 1 out of 10 uses, does it hurts the blade really bad?
Leaving the whetstones in water for most of the week, will that eventually harm the stone? They probably use those stones so they would take them out of the water a lot during the time theyre soaking I recently purchased the Masahiro Medium 1000 Grit and the Kikuichi 6000 Grit whetstone, so I'm wondering how long I can just leave them soaking for without worrying about em
Graphite sheets for platen? where do we get them.Do thye have their own industrial grade adhesive Many belt manufactures state DRY...no oil or water? Still learning this science. Respectfully
I've heard that you really aren't supposed to soak finer grit stones for extended periods of time. Is this dependent on the brand of stone or does it apply across the board? Obviously you soak your stones, regardless of grit, indefinitely and have excellent results. What brand of stones did you say you use for sharpening again? I appreciate all the great info you shared on this video and look forward to future videos!
This was the reply from Jon Broida from JKI regarding when to permasoak stones : Resinoid based stones respond to soaking and drying differently from ceramic, clay based, and magnesia based stones. Magnesia based stones, like the chocera, will crack when over-soaked due to magnesia (the binding agent) leaching out in the water. After a while, the stone looses structural stability. Clay based and ceramic stones do not have any cracking problems unless dropped (or sometimes when they are worn thin and you exert too much pressure in an unsupported section). Vitrified stones work in a similar way to the ceramic and clay based stones, but are often less firm and can break more easily when dropped and/or worn too thin. Resinoid based stones, like the gesshin synthetic natural, 5000, and 6000 respond to soaking differently. The soaking is actually not the issue at all. Soaking helps soften the stone, causing it to release more abrasive more quickly, improving tactile feedback, and helping create more mud. However, repeated soaking and drying, drying too quickly, or changes in humidity based on environment cause the stone to dry out unevenly. Because resinoid based stones are not as porous, air can not penetrate as quickly, nor can water escape in the same way. As water leaves the outer portion of the stone, the loss of mass causes the outside of the stone to shrink faster than the inside of the stone, which is the main cause of cracking with stones like this. Therefore, when it comes to resinoid based stones, you need to pick one of the following ways of dealing with them: soak permanently (my preferred method for this stone) use as a splash and go stone soak and dry, but dry very carefully and slowly, while paying attention to general humidity
Looking at it, it appears as though after sharpening the knife it should only have two angles on the side, BUT looking at the finished product of Hiro's knife it looks to have three angles, not two. Am I missing something?
Thank you guys for another interesting and entertaining video! Thank you Dave and Bill for the interesting info about knives! Very cool. 11:08 - I was worried about cutting a finger or something. - It happens.. It's going to happen... You just get it out of the way. Well, that's funny: "Yep, you just get a finger out of the way and keep going, keep going!"
awesome i just sharpened my straight razor knife and it works well i use 4000-8000 stone with a strop i just don't like how my strop isn't glued onto wood like your seems like it would work allot better that way mine is just like... a piece attached ? lol anyways thanks for the information!
If you press your thumb against the spine of the knife and put the knife to the stone you get a triangle: blade - stone - thumb, do a couple of strokes and visually check if you getting the right (desired) angle and sharpening the edge, adjust the angle if needed and proceed with your feeling or just visually maintaining the same distance b/w the spine of the blade and the stone.
Incredible useful information that really taught me as I was sucking up everything he said and literally automatically filtered out his gum chewing. Amazed at this young man's knowledge level. Makes me want to visit San Diego and speak to him in person.
Thanks for the video it was very informative. I didn’t even notice the gum chewing since I was focused on getting the information being presented. Just haters or whiners I guess. Just getting started in what is fast becoming an expensive hobby. Again thanks for the lesson.
I want to thank you guys for making another video with The Knife Merch team. I went to them after seeing the first video you made with them and it change my cooking. The knives I had I thought I sharpened were taken care of by Bill and brought back to life. If you are ever in San Diego, or live here, visit them. The last time I was there it was $5 a knife. Amazing service.
Just bought a whetstone from these folks, like their service, like all the information in this video, glad to have found it - greetings from Alaska
Not sure what was making the squeaky noise The rock with the knife or the gum he was chewing XD
moron
Really love the inside look to a key aspect in Sushi making. Thanks for this video!
Thanks for a great video. I love watching a master of his craft at work and happily sharing his knowledge. And if it makes you happy, keep on chewing.
this dude rocks. he seems to be a wealth of knowledge when it come to taking care of a knife...
It pleased me to hear a pro talk about the cutting edge. As I sometimes get sick of hearing or reading people's thoughts of the edge on blades. It totally depends what you're going to use it for.
man it's so expensive being a man of many hobbies
Extremely informative video on a subject I know little about, appearently. Thanks a lot.
Now that I've finished the video, very nicely done. Probably the best all around explanation that I've seen.
great video but please dont let anyone else chew gum lol!
MILE KÍTIC PJESME
you must be a french toad?
great video thank you! just got back from japan where i bought a few knives and a 1000 stone and now i am going to go practice using your expert tips!
Big thanks Bill, this video was awesome, picked up some really good tips here. Going to get sharpening again! It really does take practice, but i'm getting there!
so great video and i just love this channel!
I learnt more from this video the the last 4 years collecting and sharpening knives
Thank you
Bill made a great point. These single-bevel knives are designed to slice, not chop. If people are not familiar with these type of knives and try to use them like a thicker, softer European double-bevel knife, chopping through harder items like carrots or rock chopping herbs, they will damage the edge really easily. Reading through comments on these videos, a lot of people want the use the same knives that Hiro does but they may not realize the difference between what he uses and what they may be used to.
Thanks for sharing all your knowlegde I leaned so much. Great presentation.
Bill knows more about knife care than most knife gurus. Moreover, he can sharpen efficiently. Thanks for the video!
So i have bought my first japanese knife, a new Tojiro Shirogami White#2 Gyutoh 210mm. I do sharpen on whetstones for 3 months now and i believe i am good at it. From what i understand from this, is that even if it has that micro bevel from factory, in this case as i am using it for all types of kitchen jobs including veggies, i should not thin it to eliminate that bevel ?
I usually sharpen my knifes at 10/15 degree angle! The softer inox steels i sharpen at aprox 20 degree as the edge last shorter than harder steels as i saw
this channel really helps alot. thank you chef. i learned alot from your channel.
Is it just me or was the Sharpening of the video and the lesson where satisfying lol
personally it gave me a headache listening to that screeching for so long
A nice and informative way to sharpen the knife. Thanks a bunch!!
Unintentional ASMR, thank you for helping me discover another one of my triggers. :D
Hiroyuki Terada - Diaries of a Master Sushi Chef what's the next cooking video
Hiroyuki Terada - Diaries of a Master Sushi Chef btw who replys to this?
They've clarified before, that either one of them replies and I also think they have 1 other person managing the channel.
Hiro often sits and reads through & replies to loads of comments.
Hiro wrote lol? You must be a cool guy to hang out :D
tau hoa
Wow I get a really good vibe from the guys at knife merchant... when I finally decide to invest in some knives I know where to go, yeah bill chewed gum but I kinda like things shot on the go and hey chew away... thanks guys
cher hiro you inspire me thank you. i watch every video you put up. I wish one day im half as good as you. I've been in a kitchen since i was 14 and im now 23 and only doing my apprenticeship now, watching your videos really help me understand.
*Chef
Maaaaaan everyone in your videos is sooo grounded... very nice to see for a change
Thank you very much for all this information, tips and tricks. It is always good to learn new things regardless of our level of experience providing one is opened to it.
So much to learn and so much information provide... Only to be ignored because of GUM... Thanks for taking the time to make the vids, tons of great information.
i just wish i could be there to learn ...
SHWELL11
BIll, You're able to expertly sharpen a difficult knife, explain what you're doing and why, remain calm while a master sushi chef, your boss, your bosses daughter, the cameraman, all watch, likely with no script or coaching. Many commentors apparently have difficulty watching and breathing at the same time while remembering relief is just a click away. Oh and you're able able to excersize your masseters at the same time. Amazing confidence I'd say.
this is fantastic, I'll try some of this.
I can't watch it. The chewing.
yeah. go eat your own crap
Lmao we know who was chewing
Beautiful. Thank you for yet another extremely informative lesson!
Great video.... I have 1000, 3000 stones and felt my technique was shal I say less than perfect so I bought the Chefs choice trizor XV, any feedback would be appreciated. I have Zwilling J.A. Henckels knives and converted them to a 15 degree edge.
Aside from the gum issues people are ranting about, back on track about sharpening - notice the slurry is cleaned away on the strokes away from the cutting edge & you can see the slurry on the return strokes? That shows he's applying pressure on the strokes away from the primary & not against it. Keeps the edge from micro damage of the slurry & tiny 'rocks' bashing into it. Very nice!
awesome video. any easy way to sharpen recurve knifes. I've got the buck reaper and it's a pain to sharpen
when he gave chef hiro his knife and he held it up was so cute! it reminded me of my former chef de cuisine at my first job chef masafumi!
This video has been very informative, i didnt know most of this and was very afraid of sharpening since my country doesnt really hace experts like Bill. But i have shred some of the fear out of me now. Thank you guys comment comes late since im a new fan :) but there are some really good jewels in the library
Hiroyuki, what stones did he use? There were three different names of manufacturers. Thanks great video
Thanks Hiro and co.
Hi Mr . Hiro I have a questions of how many times to get real sharpen knife and do you put oil instead of water ? I’ve have an electric knife sharpener it worked nicely ... Just wondering ...
That chewing should be illegal, OH MY GOD.
I work as a butcher. What angle would you recommend for knifes used on beef non-stop? Not chopping through bone or anything, just slicing through beef and pork meat.
What gum?
We need a Knife Merchant RUclips channel with tutorials from Bill!
For a typical home user (one full meal daily using knives), would I expect to sharpen once a week or should the edge last more like a month between sharpening. I'm assuming a high quality Togiharu Inox steel knife. A basic guideline would be helpful in making my upcoming purchasing decisions. Thank you!
How do you figure out the angle to sharpen the knife?
When using fine or coarse stones, do you always push the cutting edge into the stone, or drag away from? Is it the same for starting and finishing a blade?
What is a "regular basis" in your opinion?
Thanks for the video. Very educational!
How often should I switch sides when in sharpening
really love cooking and i really wanna take care of my knives~ awesome video. he really is knowledgeable when it comes to knives and i feel safe following his tips~
Very nice and informative. More power to your channel, guys!
What was that thing on the handle of the knife you used? Whats it called?
Hiro, what happened to the knife sharpening 101 video?? There was some really useful information in there that I can't seem to find in any of the other videos.
good news is I was so captivated by the video that I didn't even realize the gum til I went to the comments afterwards.
Thank you for awesome information🙏🏻🙌🏻
Did he say he was making and selling those strops? If thats the case, you you have the info so I could purchase one?
very nicely done! enjoyed
Your welcome Happy Holidays
Any reason you don't clean off the blade between synthetic stones? What about the damage to the finish from using synthetic stones?
What stones were used? It was hard to hear. And we’re those stones chosen for hardened steel?
great video....a master at work....
I was hoping to get information on bevels, general technique.
must ask, it looks like when the chef hold the yanagiba in his hand that you put a secondary bevel on it?
Excellent video and all as usual, but my god his excessive chewing with the bubblegum is driving me insane
I watched the entire vid, as per usual :)
Strop, use polished/finished side or soft unfinished side or both. When would you use the compound Flex-Cut Just learning. Very respectfully, Tim
I do have a couple questions!
1. When you say if your sharpening regularly, how often would that be for an average at home cook?
2. You say there there are 3 types of stones. I know you already said 1000 but what would the other grits be?
Thank You! I love watching these video's and learning new techniques to implement in the kitchen. =)
Thanks so much! Also, for such a fast reply!
Awesome vid! Learned a ton! Thanks!!!
This process is relaxing in such a profound and strange way
One question, does that sharpening also work with Damaststeel santoku knives and is it also recommendable to make one thin edge, like the sharpener did with the sushi knive?
I could probably find their contact on their page will I?
Thank you a lot!
Have you ever used Arkansas sharpening stones (black and translucent)? If so do you think they would get the knife that sharp.
Can you chew a little more please. thx
i disliked just becouse that chewing idiot...
No doubt, you could hear him smacking his gums in the background. Unfortunate because I would have liked to watch this video, I had to turn it off though.
Cole Croley bvbvcvnsv bctfvvgjvgjtnbvvvvvvvvvvbfjghdvcbvbfxvjccvcccc
so bad!
No-one knows what you're talking about? Who's crying?
would they hone straight razors???
the chewing gum is so aggresive.
you are hung up on b/s
fuckhead
mad
GladRichGirl and so fukin annoying too.
How the hell is chewing gum aggressive 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
Awesome info. Thx!
EXCELLENT VIDEO GUYS. THAT IS A REAL PROFESSIONAL, VERY ENJOYABLE TO WATCH AND LISTEN TOO HOW A REAL PRO SHARPENS KNIFES.
I WISH YOU GUYS COULD GO STEP BY STEP HOW TO SHARPEN A WUSTHOF CLASSIC BLADE KNIFE. AND HOW TO PROPERLY KEEP IT SHARP.
THANK YOU SO MUCH.
a very amateur question, i was at a knife shop the other day, and the staff there really encouraged me to get a carbon steel knife , i was really just looking for a normal stainless steel knife, he told me all sorts of benefits of carbon steel so i decided to give it a go, but then he warned me to really pay attention on cleaning them, he said i have to wipe it dry really really well after wash, any drops of moist will make it rust overnight literally. i gonna admit this really turns me off, i never cared about wipe my knife dry after wash with my stainless ones. is it true i have to follow this dry it well ritual for using a carbon steel knife? let's say if i forget to dry it 1 out of 10 uses, does it hurts the blade really bad?
what do you use to flatten the stones with
sorry commented before the end
This guy is like the freakin Knife Whisperer. Amazing skill.
Leaving the whetstones in water for most of the week, will that eventually harm the stone?
They probably use those stones so they would take them out of the water a lot during the time theyre soaking
I recently purchased the Masahiro Medium 1000 Grit and the Kikuichi 6000 Grit whetstone, so I'm wondering how long I can just leave them soaking for without worrying about em
Awesome. Thank you!
That's a load off my back
Btw, LOVING the knives so far
Graphite sheets for platen? where do we get them.Do thye have their own industrial grade adhesive Many belt manufactures state DRY...no oil or water? Still learning this science. Respectfully
Fantastic vid with so much useful infol I can put up with the gum chewing just to be informed so clearly
I've heard that you really aren't supposed to soak finer grit stones for extended periods of time. Is this dependent on the brand of stone or does it apply across the board? Obviously you soak your stones, regardless of grit, indefinitely and have excellent results. What brand of stones did you say you use for sharpening again? I appreciate all the great info you shared on this video and look forward to future videos!
This was the reply from Jon Broida from JKI regarding when to permasoak stones :
Resinoid based stones respond to soaking and drying differently from ceramic, clay based, and magnesia based stones. Magnesia based stones, like the chocera, will crack when over-soaked due to magnesia (the binding agent) leaching out in the water. After a while, the stone looses structural stability. Clay based and ceramic stones do not have any cracking problems unless dropped (or sometimes when they are worn thin and you exert too much pressure in an unsupported section). Vitrified stones work in a similar way to the ceramic and clay based stones, but are often less firm and can break more easily when dropped and/or worn too thin. Resinoid based stones, like the gesshin synthetic natural, 5000, and 6000 respond to soaking differently. The soaking is actually not the issue at all. Soaking helps soften the stone, causing it to release more abrasive more quickly, improving tactile feedback, and helping create more mud. However, repeated soaking and drying, drying too quickly, or changes in humidity based on environment cause the stone to dry out unevenly. Because resinoid based stones are not as porous, air can not penetrate as quickly, nor can water escape in the same way. As water leaves the outer portion of the stone, the loss of mass causes the outside of the stone to shrink faster than the inside of the stone, which is the main cause of cracking with stones like this. Therefore, when it comes to resinoid based stones, you need to pick one of the following ways of dealing with them:
soak permanently (my preferred method for this stone)
use as a splash and go stone
soak and dry, but dry very carefully and slowly, while paying attention to general humidity
Great video! Very informative! Thank you!
Did he mean you dont really need to do the other side or im confused? Please someone enlighten me
Looking at it, it appears as though after sharpening the knife it should only have two angles on the side, BUT looking at the finished product of Hiro's knife it looks to have three angles, not two. Am I missing something?
Appreciate it, Chef !
this info def helped me out thank you
Thanks....so many things i learned!!!
Best sharpening videos I have seen are always with thid guy.
Great video.
I absolutely love this channel. :)
Thank you guys for another interesting and entertaining video! Thank you Dave and Bill for the interesting info about knives! Very cool.
11:08 - I was worried about cutting a finger or something.
- It happens.. It's going to happen... You just get it out of the way.
Well, that's funny: "Yep, you just get a finger out of the way and keep going, keep going!"
It's been nice and enjoyable watching your videos.
Sir, excellent presentation. Thank you very much for your hard work.
Oscar
No problem with gum great video and informative 👍thanks
awesome i just sharpened my straight razor knife and it works well i use 4000-8000 stone with a strop i just don't like how my strop isn't glued onto wood like your seems like it would work allot better that way mine is just like... a piece attached ? lol anyways thanks for the information!
it's really hard to watch video when the chewing is distracting.
A microbevel can be beneficial to prevent chipping so sometimes it's a good ides to keep it
I always forget how beautiful Japanese blades are; they really are pieces of art.
How can I maintain the angle of the knife to stone?
If you press your thumb against the spine of the knife and put the knife to the stone you get a triangle: blade - stone - thumb, do a couple of strokes and visually check if you getting the right (desired) angle and sharpening the edge, adjust the angle if needed and proceed with your feeling or just visually maintaining the same distance b/w the spine of the blade and the stone.