Knife Sharpening 201 - Reaching Your Knife's Full Potential
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- Опубликовано: 9 дек 2016
- Bill from Knife Merchant is a master knife-smith. He is the one person you can trust to sharpen your knife and give it the necessary care a professional chef or a home chef needs.
This video will give you a peek inside the work that Bill can provide you so that your knife will reach it's potential which in this case, is extremely high. If you can any questions regarding knives, please reach out to David Holly.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
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As always, we wish to thank all of our fans for spending time here with us on RUclips. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode...
Send fan mail and products to be reviewed to:
Hiroyuki Terada
6815 Biscayne Blvd,
Suite 103-451
Miami, FL 33138
New videos every Sunday and Wednesday!
Business Inquiries: diariesofamastersushichef@gmail.com
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on RUclips.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com 
Хобби
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.
Not sure what was making the squeaky noise The rock with the knife or the gum he was chewing XD
moron
man it's so expensive being a man of many hobbies
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.
great video but please dont let anyone else chew gum lol!
MILE KÍTIC PJESME
you must be a french toad?
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.
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.
this dude rocks. he seems to be a wealth of knowledge when it come to taking care of a knife...
Beautiful. Thank you for yet another extremely informative lesson!
Extremely informative video on a subject I know little about, appearently. Thanks a lot.
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.
this channel really helps alot. thank you chef. i learned alot from your channel.
I learnt more from this video the the last 4 years collecting and sharpening knives
Thank you
A nice and informative way to sharpen the knife. Thanks a bunch!!
Thanks for sharing all your knowlegde I leaned so much. Great presentation.
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.
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.
Now that I've finished the video, very nicely done. Probably the best all around explanation that I've seen.
so great video and i just love this channel!
Thanks Hiro and co.
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
Thanks for the video. Very educational!
Awesome info. Thx!
Great video! Very informative! Thank you!
Bill knows more about knife care than most knife gurus. Moreover, he can sharpen efficiently. Thanks for the video!
Awesome vid! Learned a ton! Thanks!!!
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!
this is fantastic, I'll try some of this.
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!
Thanks....so many things i learned!!!
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!
Thank you for awesome information🙏🏻🙌🏻
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
This process is relaxing in such a profound and strange way
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?
Seth Rollins *Replies.
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
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!
Maaaaaan everyone in your videos is sooo grounded... very nice to see for a change
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
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?
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
Thank you
Sir, excellent presentation. Thank you very much for your hard work.
Oscar
this info def helped me out thank you
This guy is like the freakin Knife Whisperer. Amazing skill.
Great video.
I absolutely love this channel. :)
great video....a master at work....
very nicely done! enjoyed
Your welcome Happy Holidays
wow you can hear him chew his gum
big deal, who cares, you high class phoney
chewdick
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!
Best sharpening videos I have seen are always with thid guy.
Really love the inside look to a key aspect in Sushi making. Thanks for this video!
good 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.
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
It's been nice and enjoyable watching your videos.
That chewing should be illegal, OH MY GOD.
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?
We need a Knife Merchant RUclips channel with tutorials from Bill!
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 ...
No problem with gum great video and informative 👍thanks
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
Fantastic vid with so much useful infol I can put up with the gum chewing just to be informed so clearly
awesome video. any easy way to sharpen recurve knifes. I've got the buck reaper and it's a pain to sharpen
I can't watch it. The chewing.
yeah. go eat your own crap
Lmao we know who was chewing
Nice to see gr from nederland Amsterdam
I always forget how beautiful Japanese blades are; they really are pieces of art.
That's what I use, flexcut gold. Goes on easy and cuts well with polish
A microbevel can be beneficial to prevent chipping so sometimes it's a good ides to keep 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 :)
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?
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.
Man he can sharpen 👍👍
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!
Nice video 😄😄
wow excelent
must ask, it looks like when the chef hold the yanagiba in his hand that you put a secondary bevel on it?
that first guy must be the owner.. he doesnt seem to know what the hell he's talkin' about... then passes it off to "Bill".. lmao.
That couldn't be further from the truth. He probably forgets more in his sleep than you would ever know. If you watch the other videos you would see that he knows A LOT about everything concerning knifes and sharpening.
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 love these videos😆
Hiroyuki, what stones did he use? There were three different names of manufacturers. Thanks great video
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!"
Did he say he was making and selling those strops? If thats the case, you you have the info so I could purchase one?
thank you!!!!!
***** you are so amazing.
***** your knife skills are the things dreams are made of!
This channel is service industry porn!
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.
wow, I watched it to the end.
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
Any reason you don't clean off the blade between synthetic stones? What about the damage to the finish from using synthetic stones?
This is oddly very therapeutic.
Have you ever used Arkansas sharpening stones (black and translucent)? If so do you think they would get the knife that sharp.
I found a wad of gum in my sushi. A great ad from the Knife Merchant.
What was that thing on the handle of the knife you used? Whats it called?
What stones were used? It was hard to hear. And we’re those stones chosen for hardened steel?
I was hoping to get information on bevels, general technique.
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
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?
I am gonna dub that guy Master Chew.
Hostile
no way! it's just a comment on your stupidity;
Jon Doe
Snooker
get back in the kitchen and make your giant boyfriend a sandwich you psycho.
How often should I switch sides when in sharpening
How do you figure out the angle to sharpen the knife?