japanese knife sharpening

[barbs19788]

can u sharpen my ninja stars?

[diaboleux]

you spend your time at sharpening ? :D i'm fond of sharpening , have you got a job in that house ? is it your job to sharpen ?

[Hjaem]

Can you destroy the knife by doing it wrong? : /

[Akuma2584]

@Hjaem yes, happened to me alot when i started learning how to do it properly!

[Hjaem]

@Akuma2584 But will you be able to "fix" the knife if you do fuck up?

[zmnali78]

@Hjaem

Yes a knife could be destroyed if done wrong. In my early days of being a butcher, I destroyed a number of knife and my teacher used to ask me "Why does your knifes get dull so fast?" Actually there is a very big technique not told in may tutorials. I haven't came across a youtube video yet which has explained it.

[LobsterMustache]

BONSAI!!! 

[jameslkieb]

What I didn't quite get clear from the video is whether the slight downward pressure is being applied to the forward stroke or the backwards stroke. Is the cutting stroke the one in which it looks like you are cutting into the stone or is the cutting stroke when you are pulling back? I know it's an ambiguous sounding question but I can't think of a clear way in which to word it.

[ind20000]

@jameslkieb For me the pressure is constant for both strokes and I have to believe that's what most people do, trying to vary the pressure you apply in between strokes is overcomplicating the process.

[EpicBladeTime]

Great video mate.. sure wish you could sharpen my throwing knives!!

[SlimySnail44]

@AntipodeanAl If it's a whetstone I am pretty sure you can use either. It should say somewhere, maybe on the case or the stone itself, or something.

[MoMbaBe78]

I can't believe the camera guy just said "it's actually pretty simple..."

[Botakzai87]

it looks simple, but there are rules. u must keep the both side of the knife edge balance, otherwise you can feel your knife go slunt as u cut. While making sure the angle of ur sharpening is correct, u have to make sure to useall the surface of the sharpening stone so that the stone wont out of shape eventually.

[burgoking]

Notice the guy in the background who is leveling the surface of his sharpening stone.

[gigacooler]

now that's a sexy knife!

[JesusFuckingChrist84]

It is and isn't as simple as it sounds. The manner in which he is sharpening, even strokes, pressure, number of strokes and angle is quite important. You can end up with a knife that is sharp but has a slightly irregular geometry.

It can be difficult, practice is key. ;-)

[5tonyvvvv]

same same that japanese guy is funny!

[labefana91]

wich stone is that?

[tosiyuki69]

@labefana91

トイシという石。石の表面の摩擦率が面によって違って、研ぎの段­階にあわせてより細かい面を当てて研いでいく。

[3antaralhatab]

that was one hell of a finish on that edge

[greenmarine5]

@3antaralhatab yep and that was only a 4000 grit stone he still has to go to the 8000 and 12000 water stones . when he's done the edge will look like a mirror

[TerriHogan1]

Interesting way if measuring the angle or getting the angle.

[sirhcskoorb]

It's really simple, like a heart transplant.

Just take the old heart out and install the new one. LOL!

[slicendice1969]

just get to work

[IamKyleTheGuitarist]

It is actually pretty simple. Hold the knife at a specific angle and Move the knife in a specific direction. Just tricky at first to hold it at the same angle

[KiriouSs]

indeed interestinmg^^. are theay also cooking there o.O

[oct0]

where was this filmed?

[piccanninni]

@oct0 perhaps Japan? :)

[tkto13]

Does anyone know what stone he's using?

[unicorms]

Maybe a Norton 8000, it's yellow and seems about the grit.

[maxinpains]

it's not matter of the stone to be honest with you..lol

[damiansutube]

I just bought my first good quality knife, from Japan. This is very informative for me. I appreciate you posting this. :)