Sharpening my sushi knife on a waterstone

[PHANTOM1OF1OPERA]

what brand is your knife???

[alissaz3]

@PHANTOM1OF1OPERA The brand is MASAMOTO

[iTzzEuphoriaaaaaa]

Amazing

[alissaz3]

@amannamebeef @amannamebeef Let me see if I can explain. When sharpening the "flat" side, you only want to remove the metal lip that has formed after sharpening the curved side. You are not going to sharpen the whole flat side, but you will sharpen the whole curved side (the side you cut with). Thanks, Rich

[amannamebeef]

@alissaz3 yeah i see what you mean. usually ive been told not to sharpen the flat side or not to do it it that much. if you had to guess on how many times you run the flat side against the wet stone, would you say maybe like ten times on the flat side?

[alissaz3]

@amannamebeef 6 total strokes. 3 going down. 3 going up.

[amannamebeef]

@alissaz3 ARIGATO GOZAIMASUUU!!!!

[ionglacier]

how much u get ur stones for?

both together

[alissaz3]

@ionglacier The #6000 Grit Large Deluxe WaterStone -King=$51, Sharpening Stone Holder =$15, and I think $100 for the extra large 1000 grit stone

[slidincharlie]

What a huge stone... Looks like a brick for house building...lol...

I have just bought two stones, they are half as thick as this.

Thanks for posting. Very instructive

[alissaz3]

Yea a stone that size will last awhile. I'd only get one that big if you know that you will like it. You get more stone per buck that way also. Thanks for watching. I try my best :D

[yonatan11]

this is actually exactly what i was looking for.. just a nice long vid of someone sharpening.. not all the talking nonsense. seeing the whole process makes more sense

[alissaz3]

@yonatan11 Thanks. Glad I could help

[sgtish]

I normally use more water. The grey / black grit is good cause it indicates that you are cutting the metal but a bit more water for lubrication goes a long way. Did I miss something in knife sharpening school? Educate me if I did

[alissaz3]

you want water but not too much. i try to use the correct balance of grit and water. there are so many different techniques and so many styles- just use what works best for you.

[FlipSnipeZ]

dang are you ripped? you got veins popping out of ya hand

[skil1977]

where do you get japanese water stones that large?

[alissaz3]

Japan Woodworker.

[Bounme]

From the look of it, are you sharpening a 270mm Masamoto Yanagi? If so, its a great knife! I got one not too long ago and Im starting to get sharpening down with a water stone.

[FuckingOwnd]

Can you get a bigger stone >.>

[alissaz3]

I don't know about a bigger stone...but you can get a smaller knife ;p

[ChronicMist]

thx for posting. nice knife :)

[unicorms]

If that is a chisel ground knife, it's probably not a good idea to grind the hollow side so much. You only need to knock the burr off at the very end, grinding much more is wearing it for no reason.

[ogivecrush]

What kind of stone is that? My water stones are all much flatter. Thanks!

[alissaz3]

KING 1000 grit

[ogivecrush]

Thank you!

[madscort820]

Hi, I just bought a Tojiro DP Honesuki (western style) The knife has a single sided edge, how do i sharpen it, the same way that you are doing it on the single side?? Thanks

[cowboyardee]

The Tojiro DP honesuki is not actually single beveled. It's a double beveled knife that's extremely offset - like 95/5. Sharpening that knife is more like sharpening a double beveled knife than a single beveled knife like the yanagiba here. If you have more questions about sharpening, ask over at the 'in the kitchen' room of knifeforums

[ChronicMist]

yep, only on the side that it's on the angle ;)

[psylence888]

I love the sound of metal sharpening against Japanese water stones.

[mainaman]

depends on which grit and brand though. On a 10K Stone you will hear nothing :)

I like 1k king by the way very good stone.

[MisterBaz1]

Is this the highest grit you go while sharpening single-bevel knives?

[alissaz3]

No, I finish it off with a 6,000

[MisterBaz1]

Ah, good. Just curious.

Most european knives don't need anything past 1200. Some can benefit from 3000.

I think pretty much anyone serious about their REAL Japanese signle-bevel knives go up to 6000.

[alissaz3]

while using the same technique

[azizool86]

i think this is the same whetstone that the butcher in my hotel uses.well 60 bucks in the us means it will cost somewhere around rm240 something here in malaysia.quite expensive for me.but thanks for the info anyways

[azizool86]

you're using a really fine grit king whetstone rite?is it expensive?

[alissaz3]

It's fine, but not super fine; it is 1000 grit. It'll run you around $60 USD

[alissaz3]

And it is KING

[azizool86]

haha KING got it.but i prefer Zwilling j.a,henckels

[MisterBaz1]

I think he was refering to the stone....

[cdnwyo]

I just bought a king 1000 grit stone for just over 27.40 cdn from Lee Valley

[SharpeningNut]

nice technique and good control I really enjoyed watching this video and learning from your technique.

Are you going to make one working on the polishing stone?

[alissaz3]

Will do...I will polish it after work

[SharpeningNut]

Cool can't wait :-)

[alissaz3]

been super busy lately but when I have a free moment I will let you know

[SharpeningNut]

No worries looking forward to seeing it.

Cheers.

[Bruins90210]

P.S why did they sell me a steel for a handmade Japanese knife?

[alissaz3]

Most good knives start off at $400. Is it a high carbon blue steel? That is one of the best quality materials available.

[Bruins90210]

I have a questin sir,

I bought 2 Ken Onion Shun knives,the Santoku 7" and the chef knife 8",I was also sold steel but they both got 1 dent from the steel within a week,I need to take the dents out so I got a water stone 1000 and 220 on the other side,what do I do?Should I use 3000 or 6000?

Thanks!

[alissaz3]

The 220 is used to remove dents and fix chips in the knife. Improper use of the sharpening stone will ruin the edge of your knife. Try to fix it with 1000 grit and you only need a 3000 or 6000 if you are trying to achieve a high polish finish.

[Bruins90210]

I did what you said and the 1000 grit took off the nicks in just a few srtokes,thanks for 411 it worked thanks again...

[MisterBaz1]

Good technique.  Your Master Chef taught you well. Always remember that going faster isn't always better. It is better to have complete control over what your are doing, than to look 'cool' going faster with less control.

[pedicabdr1ver]

looks like you've got your sharpening angle down very well. very impressive.

[alissaz3]

I was trying out a new technique that my Master Chef showed me. I'm used to doing it faster, but with this new technique I wanted to make sure the angle was correct and not go too fast and mess up the shinogi line