Japanese Knives New Videos on Sharpening

Kitchen Knife Forums

Help Support Kitchen Knife Forums:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

JBroida

KKF Vendor
Founding Member
Joined
Feb 28, 2011
Messages
6,801
Reaction score
1,736
Location
Beverly Hills, CA
As i mentioned before, last night i set aside some time to shoot some videos. Recently, there's been a lot of discussion about thinning... how to do it, when to do it, etc. So, i shot a couple of videos on thinning (one lecture and one demonstration). Here they are:

[video=youtube;3jsTtnidY3w]http://www.youtube.com/watch?v=3jsTtnidY3w[/video]

[video=youtube;twP_05UEHIM]http://www.youtube.com/watch?v=twP_05UEHIM[/video]


In addition, i decided to re-shoot my video on sharpening single bevel knives (cause the lighting sucked in my last one and because we now have a nice lecture to go along with it). Here is the new single bevel knife video:

[video=youtube;kA0vdeDDSJI]http://www.youtube.com/watch?v=kA0vdeDDSJI[/video]

and the lecture to go with it:

[video=youtube;WYZmtDlwDi4]http://www.youtube.com/watch?v=WYZmtDlwDi4[/video]

And, lastly, for the sake of making peoples lives easier, we've updated our sharpening playlist to include these new videos. You can see our sharpening playlist here:

[video=youtube;GB3jkRi1dKs]http://www.youtube.com/watch?v=GB3jkRi1dKs&list=PLEBF55079F53216AB&feature=plpp_play_all[/video]
 
oh yeah... the new videos were also my excuse for buying new lighting and a new microphone ;)

photo/video stuff is just as bad if not worse than my knife and stone addiction sometimes :(
 
Thank you John !!

actually for for single bevel sharpening, I waited for it )
 
yeah... sorry the lighting on the first one sucked so much. I think this new one is a bit better. However, it was about midnight-1am when we got to that video, so i wasnt sharpening at my best... i had a friend help me who does video stuff professionally, so we took a number of takes and changed things many times... i still am too lazy to do editing, so you only get one shot, but i think they turned out a lot better. I think our future videos will be better too based on what i learned last night. We may re-shoot some other ones down the road.
 
Nice Job on the new video's John, quality is much crisper. Awesome explanation's on the single bevel traditional sharpening.
Is it just your preference to start sharpening your knives from heal to tip? Or is this how they traditionally do it in Japan? I learned starting from tip to heal. Either way I wouldn't think it would make a difference , but maybe you can shed some light if it does.

Thanks
 
heel to tip vs tip to heel depends on who you talk to or train with... I do both depending on how I feel
 
Great info, Jon. Thanks a lot. When thinning, would you go through each of the stones you would normally use (e.g., 1000, 6000, 10000)?
 
also, really coarse finishes in carbon tend to rust really quickly in my experience. There's also the issue of how food sticks or doesnt stick. Highly polished finishes are sometimes more sticky.
 
Great video's Jon, as usual!
Question..Should I still thin behind the edge on my Kono HD,seeing that it's so thin to start with??

Thanks
Peter
 
you wont need to thin a lot, but its not a bad idea to incorporate this kind of sharpening into your routine
 
very nice well done Jon always learn something watching your video
 
Back
Top