All you need to know about knives, sharpening tools and how to sharpen with Whetstone 〜包丁研ぎ〜
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- Опубликовано: 2 июн 2024
- In this video, I am explaining all things you need to know about sharpening as well as how to sharpen using Whetstone.
In my Channel, I show step by step of alternative but authentic Japanese home cooking, which can be made with the ingredients that are easily available outside of Japan.
00:00 Intro
01:31 Types of knives
03:30 Types of sharpener
05:05 How does sharpening works
05:42 Grit of Whetstone
06:53 How to sharpen with whetstone
14:16 How to level whetstone
16:37 Ending
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Instagram: / taijis_kitchen
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#AuthenticJapaneseHomeCooking
#JapaneseFood
#sharpen
Sound source: dova-s.jp/ 
Хобби
![Eminem - Houdini [Official Music Video]](http://i.ytimg.com/vi/22tVWwmTie8/mqdefault.jpg)
Really great video, clear and easy to follow as someone who has never sharpened knives, thank you for sharing.
Glad you enjoyed it
..This is creepily convenient! I was just thinking how to use a sharpening stone my mom got me
I also have the same sharpening stone- haha
oh, cool!!
and no I did not hear through your phone, lol. I filmed this over two months ago!
@@taijiskitchen You didn't hear through his phone, but you *filmed* when his mom got him a sharpening stone, two month ago? 😱
I don't know, man, hearing through his phone might be at least a little bit less creepy. 😅
But it's very kind of you, teaching TwoBees_or_Not_TwoBees how to use a whetstone, after seeing him not sharpening any knife for two month. 😄
😉
The negative comments are very unfair. If a knife is really blunt, or superhard steel, it needs a wetstone. Period. This video is great and accurate and honest . Rather than snipe at it, put your own "expertise" out there on youtube.
Great video and well demonstrated
thank you!!
I was just wondering about this topic. Thank you.
wow, perfect timing!!
Thank you, excellent tips!
My pleasure!
Helpful🔪✨
Thank you🙂👍🏻✨
You're welcome 😊
Thank you very much for this video! I bought a knife in Kyoto a year ago and it is my very favorite knife. Now it gets a little bit dull and I was not sure how to sharpen it properly. But now, I am very confident to do it by myself and I hopefully will enjoy my good knife for many many years.
😊 thank you very much
I have the simplest knife sharpener and over time it definitely ruins the blade, now I won’t be afraid to buy a whetstone. Thank you
ya, I had one at home, but same problem.
hope you enjoy sharpening and cooking more!
Yes, experiencing a sharp knife changed how i felt about cooking!
good!!
that was very informative, thank you very much
Glad it was helpful!
Thx for your comment!!
Thanks i enjoyed your video
Glad you enjoyed it!
thank YOU for the "thanks"!!
Excellent video!
thanx so much!!
Western knives are quenched to harden (air, water or oil quench). Then they are tempered to bring the hardness back a bit so to not be brittle. A fully hard knife (quenched but not tempered) could crack or shatter like glass on impact.
Different knives with varying blade geometries made from different steels and meant for varying purposes may be heat treated to a range of hardnesses. A non quenched (hardened) knife is NOT a knife but it may be used to open letters or something.
Low quality knives may have a low quality heat treatment. So while heat treatment might vary across knife uses, types of steel and makers it is NOT an east vs west thing.
Does this make me your first "thanks"? Wow! I like that. (^.^) SO... let's "go big". I mean... those knives aren't free. Neither is video equipment. (^.-) Hoping you hit 1 million subscribers soon!
oh my god!?!?
wow I wasn't expecting that amount at all!! thank you so so much!
this means so much to me! yes this is my very first "thanks"!
@@taijiskitchen Cool. Fun to be first. You're welcome.
Great video. I was wondering if the cheap stones on amazon are any good? Do you have any recommendations on what brand to buy?
I can't say for all cheap stones, but mostly they are not "bad" meaning it will sharpen. what I recommend is a Japanese company called KAI, they always make quality whetstones and still not expensive like ones from Shapton.
hi, I want to ask a question about sumo, since I love watching sumo on the NHK Word channel, so here it is: who are the guys sitting and waiting for the sumo wrestler, who serve the towel or ganarar that the sumo wrestler receives, who are they and what clothes do they wear
Great video, I have one which is two-sided (1000/3000). Bought it online cause I was thinking "heck yeah gonna transform my knife into one sharpy boi!" Never used it yet lol.
Defo gonna try it tomorrow!
Taijisan iroiro arigatou!
Douitashimashite!! hope it works out!!
Ganbatte kudasai!
@taijiskitchen Yattayo!
I have a question, do you know any good cutlery in Japan? I'm going there in October and I wanted to bring back a Santoku knife.
How do you sharpen a serrated knife? I have a Global Japanese 10” chefs knife. Thank you!
🤗
😊
Very much enjoyed this video. I was looking for the "thanks" button but I can't find it. Maybe I'm looking in the wrong place? Usually I find it near "Download" or hiding in the three dots to the right. So... I only "liked" and "subscribed". (^.-) I hope that helps. お疲れ様 でした!
I never thought that my videos would be able to earn these Thanks.
but thanx to your comment, I have added the Thanks function, so you can "Thank" me now!!
but of course your like and subscription is much appreciated!! as well as this comment!!
thank you soooo much for your support!!
Very informative Taiji. However, now that you've done this video, how about a video about how to maintain your knives, eg. washing/cleaning them? I've been told not to wash sharp knives with hot water, only warm, and never to put them in a dishwasher. I only have a couple of knives and an electronic sharpener, and I hand wash them in either cold or warmish water. Can you comment or do a video on that please? I have a lot of friends/family that just put all of their cutlery, including knives, in a dishwasher, and I've mentioned to them about not doing that with sharp knives as it dulls them, but is that really true?
I have never heard of knives being damaging with hot water. even with hot water, it doesn't get over 100 degrees and such temperature shouldn't be a big problem for metals.
however dishwasher could be harmful that the silverware or dishes constantly get smashed into each other. or some dishwasher soap could be bad for the handle, if it is made with wood or natural material.
other than that, it shouldn't be a big problem, as much as I know and have researched.
Any advise on stropping?
to be honest, I have never stopped myself. I actually didn't even know the term, so I had to look up first.
so no I know nothing about stropping, except that we as non-professional chefs don't need to worry about that at all!
I started from 7:00😁
no problem!
I believe you have your next ASMR video.
hahaha.
First rule of thumb do not chop off part of umm ✋ hand
of course! that goes without saying!!
This knife is beveled from both sides
yes it is.
I worked in a butcher shop for several years. Nobody ever pulled out whetstones to sharpen knives, it was all done with honing rods. Unfortunately there is a large amount of misinformation and wankery in this video.
Well, if you don't believe Taiji, about the funktion of a whetstone in contrast to a honing rod, than you might google up some more sources on this topic an see, that you just learned something new, after all these years. 😉
Honing rods might be good enought and faster to keep a butchers work going, though. 🤷♂
you might even consider thanking him for teaching you something 🙂
Except I knew about whetstones - I have several and use them to sharpen woodworking tools, where that tool is appropriate. I don't need "teaching" on that subject.
I see, the ingorance ist strong with this one. 🙃
@@DD-DD-DD no need to be too proud about something like that, accepting that we do not know everything is essential to increase our knowledge, as the person before me said, you have enough resources available on Google to confirm what has been said. Bye 🙏