How To Sharpen Kitchen Knife: Sujihiki Sharpening with Naniwa Chosera Stones

Chef Curtis Chung sharpens a Kikuichi Elite Carbon 270 Sujihiki with Naniwa Chosera Stones 400 grit, 1000 grit, 3000 grit, 5000 grit and 10000 grit.

Music:
1. Sergio Mendes and Brasil 66 - Day Tripper
2. Sergio Mendes and Brasil 66 - Mas Que Nada
3. St. Germain - Soul Salsa Soul

Knife and Stones used in the Video is from:
www.ChefKnivesToGo.com
They've got a whole bunch of knives sharpening stones.

Category:

Howto & Style

Tags:

• sharpen
• kitchen
• knife
• knives
• sharpening
• easy
• how
• to
• naniwa
• chosera
• stone
• surfacing
• conditioning
• kikuichi
• sujihiki
• carbon
• slicing
• slicer
• sushi
• carving
• carver
• the
• double
• bevel
• yanagi
• best
• scary
• sharp
• how-to
• instruction
• contest
• new
• chef
• curtis
• chung

[CR4SHW1LSON]

you don't even need a quarter of those strokes. all for show. must got through a lot of knives lol with the gloves and the apron! so over the top

[eceipretsam]

@CR4SHW1LSON the gloves prevent grit contamination. i don't want grit and/or metal from a rougher stone getting onto a finer stone. realize that these are very fine stones and that a lot of the strokes are done with light pressure.

thank you for watching and commenting!

[geeuuell18]

Curtis - thanks for putting these vids up - they are very helpful.

Question - when you're lapping your finer stones (5k, 8K) do you use a finer grit DMT plate, or still use the XXC? What I'm wondering is whether the XXC leaves deep grooves in the finer grit stones or not.

[eceipretsam]

@geeuuell18 thank you!

i still use xxc, even on finer stones, but a lot of people use finer dmt's. it does leave deeper grooves, but those go away fairly quickly. it doesn't bother me.

[conchita02]

One of the best videos on knife sharpening. Thanks for posting~ I am trying to learn how to care for my kitchen knives and sharpening is one of the skills that I have to (eventually) acquire and your video was a good introduction~ :-P

[eceipretsam]

@conchita02 thank you very much!

[jedirifleman]

@JesusFuckingChrist84 Sorry if it sounded harsh or stand offish.That wasnt the intent.

I was merely trying to convey that even if I had zero examples of how a stone was damaged or chipped by not beveling I did have proof that wise men who did little for "no reason at all" and were known for total immersion in their craft and very deep thinking and knowledge on their area of expertise were beveling.

That in itself was good enough for me.

[snake172]

thats an awesome video man, you're probably not going to read this but all i want to say is thanks a bunch all the way from England ^^

btw song choice could have been better :D

[watisewelbeschikbaar]

great videos Curtis!! nice technique!! I'm looking to buy a chosera 400 -1000 and 5000 grit.. is this ok or is it better to buy the 3000 grit instead? wat do you recommend?

also is this a 50/50 grind on the sujhiki?

thanks .. Ken

[OneQuickThought]

I have been sharping knives now for about 4 years, I am running the minso sereris going from 240 grit to 1000 grit to 5000 grit to 8000. I am looking into getting more stones and trying natural stones as well. Saw this video well surfing for new stones and i must say NICE EDGE :) looks flawless.

[powerlinegf]

I would like to see you work a curved blade.

[SillyEddyPhotography]

Doesn't this create a knife with a really sharp blade, but a blunter heel and tip? Just purely from the observation that the centre of the blade is spending more time grinding down than the rest of the blade? Any way to counter-act this? If the stones were longer than the blade, maybe?

[bbjagaa]

Coupla time sharpen like this and there will be no knife anymore

[powerlinegf]

People who think I keep a sharp knife should see this video. 10,000 grit!

[AWS137]

Dang all these sharpening stones used in this video cost nearly $250 in total!

[RebelWrestler45]

Awesome Curtis; I just picked up this knife from Mark over at chefsknivestogo, can't wait to put it on the shaptons and get a nice shave.

[cesim82]

@eceipretsam

You could solve this by rubbing the 3000 with the 5000

for a few seconds and the 5000 with the 10000 for a few seconds.

What I am wondering though is why you hold the diamond stone

horizontally, not covering the whole stone, whilst flattening.

Thanks for the video.

[viper2788]

thanks for the upload. after watching this, i realize ive been doing so many things wrong with my water stones! ive been using a concrete sidewalk to flatten the surface, with no care about the edges LOL will give my dear knife another try!

[ArtistBlade1972]

Nice video man. That's a fortune in stones ya have there. :)

[atokombeled]

Love your videos!

It's unbelievable what you can do with your hands, you're a machine, man! :)

And love the tracks you choose to your videos too!

[ThisIsATroll]

I find that changing the angle very slightly and the way I stoke the knife on each pass makes my knife insane. It talks to me at night. Sometimes it makes me sad... I should find my knife some help, but who would it talk to? The toaster is very cruel.

[seamusoseamus]

@eceipretsam During a busy day in a working kitchen on such a knife, do you ever need to align the edge or do any touch up work? If so, what do you do?

[radix7508]

This is very helpful information regarding a consistent process and technique.

[donrau]

@TrashW1LSON: If you don't have something nice to say maybe you should shut it.

@eceipretsam: Thanks for posting.

[rores28]

How often do you sharpen your knives in this fashion. If I'm cooking a meal a day for two, how often would this sort of sharpening be necessary?

[yonatan11]

awesome video.. i just ordered my kikuichi elite carbon 240mm, so will be sharpening it with these steps.

[JesusFuckingChrist84]

@jedirifleman

No worries, I understand what you meant though the comment bugged me a bit. That is all, no biggie. ;-)

I understand what you mean, though, even to say that a Togishi is immersed isn't good enough, lol. From the videos I've seen and books I've read, they are marvels when involved with blade craft, if only I could get that good but I haven't the ten years to study, lol, young but impatient I suppose.