HomeХобби и стильRelated VideosMore From: How To Make Sushi

How to Sharpen a Knife on a Wet Stone - How to Get an Extremely Sharp Knife

17087 ratings | 3678166 views
How to sharpen a knife on a wet stone - how to get an extremely sharp knife Buy a Wet-Stone : http://makesushi.org/wet-stone/ Learn how to sharpen a Japanese knife on a wet stone, In this video you will see how to sharpen any knife extremely sharp using a wet-stone (Japanese water stone). Japanese water stones are not to be mistaken with a whet stone, although both can be used in the exact same way. If you want more information on how to sharpen a Japanese knifes please click here : http://makesushi.org/how-to-sharpen-japanese-knives-for-sushi/ get your whetstone here: http://amzn.to/1Gq5kOP --------------------------------------------------- Hi, it takes me on average 14 hours to produce one of these sushi videos, please take a second to help my videos gain popularity my pressing the "share" button below the video and then select your preferred social media platform; Facebook, Twitter, Google + ...etc. I also appreciate all likes. A good way to re-watch my videos later is adding them to your favorites list. --------------------------------------------------- Check out some of our other sushi videos: - SUSHI ROLL VIDEOS: Seared Tuna Maki: https://www.youtube.com/watch?v=A9nJWL80f_c Celebration Sushi Roll: https://www.youtube.com/watch?v=nFfDRr5jV-g Spicy Tuna : https://www.youtube.com/watch?v=k3kV_ZOi5-k Vegan sushi roll: https://www.youtube.com/watch?v=-Ixj3Lec87g Cucumber sushi roll: http://www.youtube.com/watch?v=QS_R4ZEj7q0 Crispy deepfried roll: http://www.youtube.com/watch?v=1QvnvdEOzSM Mango avocado ura-maki: http://www.youtube.com/watch?v=VnQI8OvnA5M Four season maki roll: http://www.youtube.com/watch?v=hw0xcCm4Wog Mosaic sushi roll: http://www.youtube.com/watch?v=2X0-KeehZy4 Pink salmon: http://www.youtube.com/watch?v=cciKy1UjrL4 Soft shell crab sushi roll: http://www.youtube.com/watch?v=sSJv38vRm-k Smoked salmon sushi roll: http://www.youtube.com/watch?v=a6tBjoYxbYQ Paprika sushi roll: http://www.youtube.com/watch?v=3ghd-v1UUZQ California rolls : http://www.youtube.com/watch?v=NLZO6xY1DXs Crispy salmon skin roll: http://www.youtube.com/watch?v=QlJ-QC9XtFI Sushi hand roll: http://www.youtube.com/watch?v=TZvtvJK8Lfk Epic egg omelet sushi roll: http://www.youtube.com/watch?v=vOi18CVUdcg Lettuce sushi roll : http://www.youtube.com/watch?v=c47t91uoo-A - NIGIRI SUSHI: Shrimp nigiri : http://www.youtube.com/watch?v=lEIFKtEvf9U Tuna nigiri : http://www.youtube.com/watch?v=V4LWvX3vKOI Sushi Balls: https://www.youtube.com/watch?v=na9LDQIrPZs - BASIC JAPANESE SKILLS ...ect. : How to sharpen japanese knives: http://www.youtube.com/watch?v=rTKV5-ZSWcE How to roll sushi rolls: http://www.youtube.com/watch?v=hfNhqawvSr8 How to make sushi rice : http://www.youtube.com/watch?v=vWKVyRMZxDo How to Make Soft Shell Crab Tempura: http://www.youtube.com/watch?v=SbgGor-Yviw  Shrimp Tempura: http://www.youtube.com/watch?v=uXbkxyyOEr4 Crab Filling : http://www.youtube.com/watch?v=jvxXT45AMoo Silky Egg Yolk: https://www.youtube.com/watch?v=pY9wgyGRQxg Pink Rice: https://www.youtube.com/watch?v=6kQRACSwTa8 - SAUCE RECIPES: Carrot Ginger Sauce: https://www.youtube.com/watch?v=ctC9Eppbf-Q Ginger Mayo Sauce: https://www.youtube.com/watch?v=d8QKemZ0ARs --------------------------------------------------- SOCIAL MEDIA : Facebook : http://www.facebook.com/MakeSushiorg Twitter : https://twitter.com/makesushiorg Google+ : https://plus.google.com/u/0/110464725573383015111/posts What is this channel all about? http://www.youtube.com/user/MakeSushi1 is all about how to make sushi, we pride ourselves on creating new exciting sushi roll recipes and then sharing them with the world. In our video tutorials we will teach you how to do all a basics of making sushi and create innovative sushi rolls, sashimi, nigiri sushi and possibly might create a new category of sushi , who knows. Subscribe to our YouTube channel to be notified of our weekly sushi videos: http://www.youtube.com/subscription_center?add_user=makesushi1 you can also subscribe to our email list to receive weekly emails: http://eepurl.com/umDyr filmed on a Canon EOS M , and edited on Adobe Premier. Canon EOS M: http://go.magik.ly/r/makesushi/945d/ Adobe Premier: http://go.magik.ly/r/makesushi/945e/ Music creative commons : Ishikari Lore by Kevin MacLeod is licensed under a CC Attribution 3.0.http://incompetech.com/email.html http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100192. http://www.youtube.com/watch?v=S9211fic0Kc Produced by http://www.makesushi.com Chef: Davy Devaux I use affiliate links to share products I like, find useful, and feel that readers will find helpful. These links can help me generate income to support the costs associated with video tutorial making. -~-~~-~~~-~~-~- Please watch: "Dragon Sushi Roll Recipe - Japanese Food (delicious)" https://www.youtube.com/watch?v=L1THvfX5LTM -~-~~-~~~-~~-~-
Html code for embedding videos on your blog
Text Comments (1828)
ふぃる (1 hour ago)
だめだめ so bad
Kenneth Shiro (2 days ago)
Just tried this... the hardest part is patience.
J-rod (5 days ago)
My ass puckered when he put the knife into the board
How To Make Sushi (4 days ago)
Thats normal don’t worry about it
JMD Nelson (6 days ago)
Why a wet stone though? (I'm sorry for the dumb question, I'm new at this...) Wouldn't the moisture rust the knife?
abcdefg hijklmno (9 days ago)
whats the knife youre using?
Ix-_Destrxctive -BAWX- (10 days ago)
Imagine that when he stabbed his knife into the board and he put his hands down he slit his hand wide open lol
greenlizardballs (10 days ago)
7:15 holy christ in heaven
Andrea Chung (12 days ago)
HELP! I accidentally broke the tip off my Dad's knife :/ How do I fix this before he find out???
Brett Silva (16 days ago)
3:33 If the stone doesn’t grind down the metal how do you get the metal residue on the stone??
Brett Silva (16 days ago)
Answer: it doesn’t matter because the stone grinds the metal.
IAN GAN (21 days ago)
he kill that tomatoooo
paul scarth (24 days ago)
Just about to sharpen my kitchen knife, great video cheers.
Ian Forrest (25 days ago)
It's a whetstone, WHET as in sharpen. I.e, to whet one's appetite means to sharpen one's appetite. You may soak it, but then it will be a wet whetstone.
Ryan de Kwaadsteniet (27 days ago)
You dude, you seem confused. Also get yourself some proper knives. Kai, Shun, Zwilling... Commercial crap. Wusthof is actually a good road to go if you want a commercial and durable knife, otherwise import from the knife village, Takefu, in Japan if you have the money to buy so many Kai knives.
bradyfilm (28 days ago)
Don't pay any attention to someone who doesn't even know it's a"Whet" stone not a wet stone. What a fucknuckle.
Phil Ashton (28 days ago)
I can't believe that someone who is so ignorant that they do not know that a sharpening stone is a 'whet' stone, not a 'wet' stone would have the bare faced effrontery to get on YouTube to tell others how to sharpen knives. There is no such thing as a 'wet' stone. You are obviously confusing this with 'water' stone. Whet stones are made to work with water or with oil. depending on their composition. Either are equally as good, although good oil stones will outlast good water stones.
The Last_Saint (1 month ago)
What would be great is if Thor restores Asgard in Norway, and follows, loosely the J. Michael Strazyniski Run... MAKE LOKI A HOT GRRRL!!
Invincibletro (1 month ago)
03:40 "It's not the stone that grinds down the metal, but this metallic residue."...? How did the metal residue get there then?
Frank Lane (1 month ago)
Thank you for this video! It was great! Best, lanef
Lev (1 month ago)
What grit is the brown stone?
Eric Becker (1 month ago)
Damn can you imagine accidently cutting yourself with that sharp ass thing? It would seriously fuck your day up.
The Bardock (1 month ago)
I'm just here trying to shaken all my pocket knives and chef knife back to New.
zzy09azy (1 month ago)
Informative and clearly explained. In view of that, the spelling error is quite forgivable. Thank you for posting this.
Victor Maker (1 month ago)
So you can sharpen a knife, but this method takes a lot of time. And if you need to sharpen 10 knives? After all, there is a fast way to sharpen a knife with excellent quality.
bmo (1 month ago)
45 minutes to sharpen a stinkin' knife? Ain't nobody got time for that!
あかし (1 month ago)
Thank you so much
Wolfgang Trixl (2 months ago)
These knifes cost thousands upon thousand of dollars...holy shit
How To Make Sushi (1 month ago)
They can be pretty pricey, but they will last a lifetime
jim7195 (2 months ago)
why is elon musk sharpening his knife
Jt Zoonie (2 months ago)
guy is talking shit, never let him near a knife
Roger li (2 months ago)
Can I use the same way to sharp my bush craft knife and the tactical folding knife?
RazorCain74 (2 months ago)
If you ever stabbed my kitchen knife into a board like that.......
joe woodman (2 months ago)
Your welcome
joe woodman (2 months ago)
https://youtu.be/5gyCfvKM4G0
David Crane (2 months ago)
That should be a "WHET" stone, not a wet stone!
Dan Gracia (2 months ago)
Also, would the angle be the same on a yanagiba knife since it's only sharpening one bevel?
Dan Gracia (2 months ago)
Do you use the same technique on just one side for your sushi/sashima knife? Do you ever strop your knives on leather after sharpening them?
Mark Belain (2 months ago)
Volume too quiet
bebo7002 (2 months ago)
Slurry itself doesn't do anything to speed up sharpening. Slurry is the result of the stone releasing used abrasive and exposing fresh abrasive. People just see the slurry formation, feel the stone get rougher and incorrectly assume that its the loose abrasive (slurry) that's causing it to grind faster. Chosera stones create almost no slurry and cuts steel like no other. Slurry doesn't necessarily mean "fast cutter" anymore.
Mike S (3 months ago)
Though "whetstone" is often mistaken as a reference to the water sometimes used to lubricate such stones, the term is based on the word "whet", which means to sharpen a blade, not on the word "wet".
Fire & Water Cooking (3 months ago)
it is called a Whetstone... no a wet stone
kime Hunt (3 months ago)
The leveling tip is priceless. I think it's why many people have a hard time getting a razor sharp edge.
Absolute Peak Products (3 months ago)
Great Video! Thank you for sharing! If you are in the market for a high value whetstone knife sharpener kit check us out on Amazon. https://www.amazon.com/dp/B0755PVCHX Subscribe at https://www.absolutepeaksharpener.com/ for discount promo codes.
Michael Juliano (3 months ago)
Warum zum Himmel hast du das Messer auf die Spitze gestellt?? Ich hatte fast einen Herzinfarkt, als du das gemacht hast.
S3r3g4 (3 months ago)
Lets be honest...This video is not about how to sharp the knives,but about what expensive knives you have. I believe these knive are made of Damascus steel and they're not cheap,probably 3x times more expensive than that stone.:D So---from 6:24 its a pure BOLLOCKS! Damascus steel forever,not your technique.No offense.Thanks 4 reading.
typeviic1 (3 months ago)
45 total minutes to sharpen?, wow
opmdevil (3 months ago)
Wet stone...kinda reminds me of that movie Basic Instinct and Sharon Stone...
metalwheelz (3 months ago)
His whet stone is all wet. Some of you are so second grade teacher about everything. The guy got his knife crazy sharp and all you have is "It's a 'whet' stone"?  I will say though that you can do the job in a fraction of the time if you start with coarser stones.
Skyler Mcfadden (3 months ago)
If anything, this could be sharper than a Ginsu............
N M (3 months ago)
Unsurprisingly, this comment thread is filled with douchebags correcting this guy. I love how someone passes along free information and people are so quick to criticize. Its true that the internet is just filled with people acting like 8th graders. Theres just no manners. While he may have gotten a few things incorrect, the dude can sharpen knives effectively, and shows different methods. Also, if you take the time to view his entire channel, its a goldmine of videos that show how incredibly talented this guy is with knife chopping skills and sushi making. The dude can sharpen a knife, and showed people how to do it. It doesnt surprise me that the knife sharpening community is filled with know it all douchebags. I dont think this guy deserves the amount of heat in this comment thread.
James cooper (4 months ago)
By the time you finish stroking that knife back and forth your wrist are going to feel like you jerked off the Jolly Green Giant.. Ho Ho Ho 👻
Papillon Effect (4 months ago)
Bro he does one side for 10 minutes, then switches. He says repeat the process 2 more times? So an hour of sharpening? No shit my knife at work can't hold an edge, I sharpen it for like 10 minutes all together.
Jason Adams (4 months ago)
There are several ways to use a stone and you just have to choose the one that is more comfortable to you. I work my blades in small circles. Works every time.
How To Make Sushi (4 months ago)
interesting I never heard of a method for sharpening your knife in small circles, I will have to try that out. do you move these small circles up and down the length of the stone? otherwise, you would get a dip in the stone, right?
Ryan O'Shea (4 months ago)
Noonga
A3Kr0n (5 months ago)
Thanks for the stone leveling tip and the others. It takes 40 minutes to sharpen a knife? I typically keep my kitchen knives less than extremely sharp for safety reasons, and it's saved my fingers many times.
A Katoxin (5 months ago)
Well,you can't keep angle and the knife is likely to lose the shape in your way.Pleas look at this... https://www.youtube.com/watch?v=CQRNdkmqLrc And you wasted 10 min to sharpen by #1000 stones.But too long sharpening lose knife's body .Be careful.
Michael Jensen (5 months ago)
With these 4 knives you will have everything you need to adequately and safely prepare nutritious whole foods in your kitchen, probably th emost important tool in your kitchen! I just got mine from Orlo, they look great have a look https://59e241.kckb.st Thank me later!
Slinky Josh (5 months ago)
You just blew my mind with that tomato at the end
Golden Ratio (5 months ago)
Vincent Schiavelli Jr.? Lol
This is garbage
RazorCain74 (5 months ago)
You are arcing the blade all the time! hands should be applying pressure directly over the stone. No wonder you have such uneven stones after a session.
1701spacecadet (5 months ago)
Spends an hour sharpening the knife. Sticks it into board. Snaps tip off. Throws away an hour of life and a hitherto perfectly usable knife.
Jason Luhn (5 months ago)
Best info on super sharp blade I never knew about the grid trick thanks allot
fast flow fishing (5 months ago)
What are your thoughts on this knife guys? Just bought it.
UnitedEarthEmpire (5 months ago)
Youre not funny... stop trying too hard...
How To Make Sushi (5 months ago)
Well thanks for that feedback...
leopold9999 (5 months ago)
Coles don't sell wet sponges
The Almighty Potato (5 months ago)
Leveling the stone. WHY DID I NEVER HEAR OF THIS. THANK YOU
Jeff Caligari (6 months ago)
A knife that can kill skin and filet a catch in one swipe! : | : )
How To Make Sushi (6 months ago)
Hahahah 🔪😄👍 One knife to rule them all
Sir Pie Royal (6 months ago)
W H E T S T O N E, not Wet Stone
How To Make Sushi (6 months ago)
I have responded to this kind of comment before, many times, see the other comments for your response
A Noorraya (6 months ago)
I have a whetstone but there is no info about the grit, so anybody can tell me the difference with the lower or higher number of the grit on the stone?
A Noorraya (6 months ago)
How To Make Sushi aah i see thank you for the information 😊🙆
How To Make Sushi (6 months ago)
With a higher grit the stone will be made of a finer material and achieve a sharper edge on the knife, with a lower grit the stone will be made of bigger material and will easily take off more material from the knife.
marc acee (6 months ago)
thanks learned alot
How To Make Sushi (6 months ago)
Im glad you did! I hope your knife becomes razor sharp
Jack Hudler (6 months ago)
Well if your knife is Rockwell 65, stabbing your tip into a board could turn into a potentially disastrous and expensive mistake. In my kitchen, R65 knives are for my exclusive use, the wife and kids use the wusthof knives at R58. You can drop those without them shattering.
How To Make Sushi (6 months ago)
that is a good house rule 🔪😁👍
Spectreman (6 months ago)
Nice tutorial as I am new to using water stones. However, the number wine glasses on your shallow shelf really raised my anxiety levels. 😊
How To Make Sushi (6 months ago)
Thanks! If it makes you feel any better none of them ever fell off and that kitchen is long gone.
Billder Inbaja (6 months ago)
Good tip on getting a consistent angle, tip flat blade by about half a thumb... but there is a lot of variability in that... at the tip my thumb is 1/2", mid-nail it's 3/4", base-nail it's 1". Also, you do not say anything about pressure on the blade... just the weight of the blade? or add "light" pressure? Is that 1#, or 2#...? Also, you say to flatten the stone with a more coarse grit... any recommendation on coarseness? You get my drift... If you have a moment to respond, could you please clarify angle and pressure?
Rahul G (7 months ago)
The best sharpening video on YT
How To Make Sushi (7 months ago)
thank you very much Rahul! I'm glad you think so highly of my knife sharpening video 🔪😁
C Mill (7 months ago)
0.0 Uh,Why is there jizz in front of your cutting board????
How To Make Sushi (7 months ago)
lol WTF 😂😅🤣
Sharpens Best (7 months ago)
Yeah.... BUT.... This...!! - www.SharpensBest.com - It will SAVE your Life..~!
How To Make Sushi (7 months ago)
Nah man doesnt look like a good sharpener. Also how did you post a link past the spam filter???
Harold Bridges (7 months ago)
Incompetent video. Painful to watch.
Harold Bridges (7 months ago)
Lots of problems with your video up to the point where I could not bear to watch it any longer. For one thing, there is no reason to start with flattening the stone itself. That is a subordinate topic and any beginner who is learning how to sharpen probably has a new stone to work with. The name, "whetstone," comes from the verb "to whet" which means "to sharpen, as in "to whet one's appetite." The name as nothing to do with water. Your rule of thumb for approximating the angle to sharpen at, i.e. half the width of your thumb, will only work with knives of a certain width. Raising the blade half a thumb width on small paring knife versus a Chinese cleaver that is 65 mm tall will result in extremely different angles. The theory of waterstones is that it is the slurry itself that sharpens the knife, not the stone. The slurry is composed mostly of dust from the stone itself, which is what does the sharpening, because the stone is harder than the steel. Although the slurry may show some color from metal dust from the knife itself, the metal particles have little or no role in the sharpening. You sharpen with a back and forth motion on the stone Japanese-style, but you do not specify whether you apply pressure on the leading edge stroke or the trailing edge stroke or both. The best advice I have discovered from experienced sharpeners like Mino Tsuchida and Burrfection is to apply pressure only on the trailing edge stroke. Applying pressure on the leading edge stroke risks damaging both the knife and the stone. You might have your own opinion on the subject, but you are negligent in not explaining just what you are doing. And so on. The content of your video is unreliable or misleading. I suggest you take it down to avoid further embarrassment to yourself and study the videos of expert sharpeners on youtube such as Tsuchida, Outdoors55, Richard Blaine, Pete Nowlan, Burrfection, and others. Then, when you have a clearer understanding perhaps you might make a contribution with a video of your own.
How To Make Sushi (7 months ago)
Sorry you feel that way, what would you do differently when sharpening a knife.
Joe Frayling (7 months ago)
30 seconds in and already your wrong a whetstone (not wetstone) is called a whetstone because to whet something means to sharpen it so it literally means 'sharpening stone' not because the stone needs to be wet
Joe Frayling (7 months ago)
How To Make Sushi yes you are in which case you should refer to it as a water stone and a Japanese Water stone is still a whetstone any stone you use to sharpen a blade is a whetstone which still has nothing to do with it being wet the only reason the Japanese Water stone is called a water stone is because you can't use oil on them like you can other stones because it will make them less effective either way there is no such thing as a wet-stone for sharpening
How To Make Sushi (7 months ago)
What im using is known as a japanese water stone
Peter J (7 months ago)
Seriously drawing a grid? I've been sharpening knives on a stone for over 30 years as a chef and we don't draw lines onto the stone. Who taught you that this was a requirement using a sharpening stone
How To Make Sushi (7 months ago)
Its great for making sure your stone is level before you start using it.
Chu Know (7 months ago)
What kind of knife is the oe your using
How To Make Sushi (7 months ago)
Miyabi knives, the one in the video was a gyutoh from the 7000D series.
Yonatan Shenhav (7 months ago)
A decent video, but some things are still missing. How much pressure to apply? Whats wrong with the Japanese way of sharpening that made u develop your own? How often do u switch sides of sharpening?
Doggyhouz LA (7 months ago)
Whetstone
Doggyhouz LA (7 months ago)
How To Make Sushi because you soaked a wet stone which it's a whetstone
How To Make Sushi (7 months ago)
why did you type "whetstone"?
Albert Jónás (8 months ago)
How to write "whetstone" correctly.
How To Make Sushi (8 months ago)
Whetstone is a western term, but what I use are known as japanese water stones, so for these wet stone is the correct term.
Oi si Eyoy (8 months ago)
cut my life into pieces! this is my last resort!
How To Make Sushi (8 months ago)
errm dont do that. that's not what a sharp knife is for, more for cooking.
Chris James (8 months ago)
But can you throw a silk scarf in the air and let it fall gently back down on to the knife which cuts it in half? Like in The Bodyguard
How To Make Sushi (8 months ago)
of course, just didn't have any silk scarfs to show the knives sharpness :P
ClarkeZor (8 months ago)
I'm sure it's called a Whetstone because it means "to sharpen" not because it's wet. But good video.
BadMan Sagar (8 months ago)
Bravo
How To Make Sushi (8 months ago)
Thank you! Will you try this method of sharpening.
James Ritchie (8 months ago)
In the long run, a much cheaper way to level a stone is to use a diamond plate designed for the job. It level a stone very fast, very well, and lasts forever. And, no, neither of the ways you show to sharpen a stone are really correct. Japanese style is back and forth, but there's a lot more to it than just back and forth, and the actual way the Japanese use varying pressure can take years to learn. Many, many Japanese sharpeners also switch over to true western style at the end, and then often use a strop, with any knife that doesn't have a convex grind, and even with some that do. . Western style is most certainly NOT back and forth like that. Western style is always forward, never, ever back. You go forward, then flip the knife and come back, flip it again, on and one. I don't know who you're watching or listening to about western style sharpening, but you have it completely wrong. Frankly, while your method can certainly produce a razor sharp blade, I hope you never use it on expensive knives you want to last a lifetime. The way you maintain geometry with your style of sharpening is by removing a good deal more metal than is necessary. Which is fine, if you know you're doing it, but not a way I'd ever recommend using of a really good, expensive knife. Sharpening a knife is not only about ending up with a sharp knife. As important, maybe more so with a knife you care about, is creating an edge that's exactly the same from back to tip, and not harming the geometry of your knife, even in the tiniest way. And you simply can't tell anyone else to use angles like that. Every knife uses a different bevel angle based on what it's supposed to do, and that bevel angle MUST be exact, not approximate. You do not have to guess at angle. You can clearly see the angle a knife already has by looking at the edge while it's on the stone, and tilting the knife up or down until the shadow the angle creates disappears. More, every knife comes with a specific bevel angle, and unless you're an expert, you need to sharpen the knife at the exact bevel angle already on it. Not almost the same angle, but the exact angle. Otherwise, even when you finally get the knife sharp, which will take a long time if it's really dull, you'll take years off the knife's lifespan. More than this, different knives have different grinds, and different types of bevels. There's also a pretty simply way of putting a new angle on your knife that will have the degree you want to within on degree, with some practice. Hold the knife straight up and down on the stone. That's ninety degrees. Tilt it halfway down to the stone, and you get forty-five degrees. Tilt it halfway down from there, and you get twenty-two and a half degrees. Halfway down from there is as close to eleven degrees as you can get. With some practice, you can hit ever degree between these, if needed.
James Ritchie (8 months ago)
There is no such thing as a "wet-stone". There are Arkansas Oilstones, there are "Water Stones", and there are "whetstones". What you have are Water Stones. Getting the terminology right goes a long way in helping beginners understand what to do, and how to do it, especially when they decide to buy a stone.
Joe M (8 months ago)
How do you maintain the handles on the miyabis
SlitereenGuard (8 months ago)
The metal residue is sharpening the knife not the stone? So how did the reside form, magically?
How To Make Sushi (8 months ago)
what I mean is the residue will sharpen it to a higher level because they are smaller particles finer than the particles on the surface of the sharpening stone.
SED71 (8 months ago)
great video, and beautiful blade. what a piece of art
SED71 (8 months ago)
How To Make Sushi I will for sure
How To Make Sushi (8 months ago)
Thank you! will you use these techniques to sharpen your knives?
po28der (9 months ago)
Where is the link of the knife
How To Make Sushi (8 months ago)
its one of these: http://www.boxsor.com/shop/kitchen/gyutoh-200-miyabi-7000d/ picture is missing but that's the name of it
TheShak64 (9 months ago)
i don't feel comfortable
How To Make Sushi (8 months ago)
with what?
Entertaiment (9 months ago)
https://youtu.be/sOFdliNGesw Sharpen by super cheap Stone.
Michaela Crider (9 months ago)
I learned how to sharpen my knifes,my late husband yes to keep my knifes sharp!!
Bill McCaffrey (9 months ago)
There were many other improper statements made in the video. The one that made me laugh is that the metal particles float on the stone were what was cutting the the edge. He clear listened to some other video and misinterpreted what was said. There is a slurry that forms on the surface of the stone and it is this slurry that does most of the cutting. The slurry is water (in this case) mixed with particles of the stone that have been freed as you work the stone. A Nagura (dressing) stone is used to help get this slurry going before you start sharpening. I gave this video a like because I'm fond of comedy - hahaha
Gus Edgar. (10 months ago)
You tend to rock the angle....
Francisco Jr. Dy (10 months ago)
Very good
Zac S. (10 months ago)
Funny thing is you have a bunch of d bags trying to correct him, yet not one takes the time to produce a video. Super easy to shove tacos in your hole and be an internet hero... Wake the f 👆
A M A Z O (10 months ago)
Buy a ceramic knife holds like 200x times the sharpness of a steel blade.

Would you like to comment?

Join YouTube for a free account, or sign in if you are already a member.