Sharpening the Oroshi Hocho

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Dave Martell

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Something I wouldn't care to do often.


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mainaman

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man that is one huge amakusa , I wonder how they lap it if at all.
 

Chef Niloc

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My spider senses tell me that these fellas know what they are doing.

I would not count on it. Look it's a fish shop, chefs are not well known for there knife sharpening skills + look at the bevel and edge, it's not very even.
 

zitangy

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Perhaps he is using a section of the stone each time, depending on the angle desired? Regular stones are too small for such a long knife. It calls for some body rocking motion. I wouldn't doubt his professional skill as each fish would be too expensive for him to mutialiate... In all probability he has a way/ technique to use a dished stone..
 

memorael

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I am not so sure the stone is concave... look at the edge he is flattening the ura and the stone seems to be pretty flat to me, I think it looks that way because of the shape it has, I think it has a corner sticking out, or the picture could be warped, look at the guy behind his face seems to be warped. I don't think these guys would risk maiming a several thousand dllr fish with a bad edge and by the size of that knife we are probably talking about the huge ton or more tunas which go for hefty amounts.
 

Eamon Burke

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Yeah the warping is the photo.

Insane photo!


Also +1 on chefs not knowing their arse from a hole in the ground about knives.
 

Citizen Snips

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what chefs are you guys talking about??

are we gonna have to have a contest or something!! :D
 
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