The most comprehensive (and controversial) knife sharpening video, by Pro Sushi Chef #1

https://youtu.be/D7FMIUnV6m4

NOT a tutorial. NOT for someone who’s looking for quick tip.
BUT for someone who can enjoy “tongue in cheek” humor and homage to classic films.

Quote from: S21FOLGORE on November 27, 2024, 11:19:21 AM
The most comprehensive (and controversial) knife sharpening video, by Pro Sushi Chef #1

https://youtu.be/D7FMIUnV6m4

NOT a tutorial. NOT for someone who’s looking for quick tip.
BUT for someone who can enjoy “tung in cheek” humor and homage to classic films.

I just commented somewhere else how much I enjoyed these vids ...

H, thank you. Glad you enjoyed the video!

Now, here's the short knife horror story...

Yanagiba Horror story

DSCF2878 by T K, on Flickr

So, there’s a new guy at the restaurant I currently work.
A polite, quiet guy with 3-4 years of experience, eager to learn more professional advanced type of work, which is a good thing.

He brought a couple of knives to work.
And, one of them caught my eyes.

Look at the photos.

It’s HORRIBLE !

This Yanagiba is DEAD. There’s no way you can fix it.

I asked him if he did it himself.

He said, someone (at one of the places he previously worked) sold this to him.
Said this is a very high end, expensive knife. (It is NOT.)
Said the recurve near the heal is easy to fix. (It is NOT. Said so most probably he couldn’t hide it.)

DSCF2877 by T K, on Flickr

When I heard the amount of money he paid for this knife, I felt so sad. I told him NEVER, ever, buy “used” Yanagiba. Doesn’t matter who the seller is. Just don’t.

Look at the entire pictures. You’ll know why it is unrepairable.

The fatal damage is back bevel, and entire backside is totally rounded, as if it were double beveled knife.

DSCF2879 by T K, on Flickr

And because of this, there’s no steel left.
You can’t restore the back side. This knife is dead.

DSCF2880 by T K, on Flickr

DSCF2881 by T K, on Flickr


Another thing I want all of you to keep in mind is the signature sort of thing chiseled on the blade.
It says “Itto-sai, Kotetsu (一刀斎　虎徹)”. ”Kotetsu (虎徹) is a very famous sword smith in mid 1600. Itto-sai(一刀斎) is a very famous sword master in mid - late 1500.
A kitchen knife maker who’d put that sort of name on his / their knives are … sort of stupid.
(Notice there’s no relation between “Itto-sai” and “Kotetsu”?
This is like naming your kitchen knife as “Jim Bowie Excalibur”, or “John Rambo Bowie”.
Just plain stupid.
I personally avoid this type of people, 100%.

Pro Sushi Chef’s John Wick 2 moment, Sukenari R2 Yanagiba (Comprehensive/Controversial Sharpening Video#1.5)

https://youtu.be/d11UTs1uxpc

A man of focus, commitment, sheer will... something YouTube knife experts know very little about.
Sukenari R2 Yanagiba sharpening talk

The most comprehensive (and controversial) knife sharpening video by Pro Sushi Chef #2

https://youtu.be/0yDAwMUyVKw

I talk about the stones and angles in this video.
Keep in mind, this is NOT a tutorial video.

Real world edge retention, Pro Sushi Chef’s Comprehensive knife sharpening video#3

https://youtu.be/1qrZzNEgn4c

I monitored the cutting performance drop of my work knives for three days.
How much cutting performance gets lost in one day, in a professional environment?
Does steel type matter? Single bevel vs double bevel?
Very unscientific but entertaining "edge retention" check.
Oh, and it's a real world experience.

Uraoshi controversy, Pro Sushi Chef’s comprehensive sharpening video#4

https://youtu.be/p8ZXLp_TRMg


[WARNING] NOT for sensitive people, knife sharpening experts, gurus, YouTube knife video fans and creators.
You have been warned.

Inspiration

Phil Collins “In the air tonight”

MIAMI VICE season1 episode 1 “Brother’s keeper”

John Wick chapter 4 Donnie Yen’s acting as “Caine”

Comprehensie sharpening #5

Ginza Watari Sujihiki sharpening, UNCUT, Pro Sushi Chef's comprehensive knife video#5

https://youtu.be/ysGqz61f3pw

How long does it take to do "routine maintenance" sharpening?
Let's see the REAL WORLD sharpening sequence, UNCUT.
You will watch the every single moment of the sharpening.

Naniwa Chosera 3k cracked

Just a heads up.
I found my Chosera 3k has multiple hairline cracks.

Chosera3k cracked_1_edit by T K, on Flickr

Chosera3k cracked_2_edit by T K, on Flickr


I heavily edited the photo with LUTs, so that you can clearly see them.
(In other words, they look a lot worse than they actually are. Also, if I don’t edit the photo, those cracks are almost invisible. If your stones have this type of crack, you may not notice.)

This is nothing new.
People have been reporting Chosera cracking for years.
And some of them were really upset, they ditched their entire Chosera collection and switched to other brand.
(Me? I’m not that upset. Of course I’m not happy about the cracks, though.)
FYI, my other Chosera stones, 400 and 800 are perfectly fine, there are no cracks at all.

I just recently changed my “dedicated Ura Oshi stone”, to Shapton M15 5000, and M15 1500 is on the way from Japan.
I’m looking for a stone at 3000 range currently.

Sukenarı R2 Yanagiba on Kitayama 8k, Pro Sushi Chef’s comprehensive sharpening movie #6

https://youtu.be/0ENSA5Aqlu8

“In an investigation, assumption kills.”
“Never trust a weapon you haven’t personally test fired.”
What do these Jack Reacher quotes mean, when you are sharpening your knives?

Never trust an info from Social Media (which, of course, includes YouTUbe) WITHOUT trying, by yourself.
Don’t “assume” info is legit, just because it was told by someone famous, well known on “internet”.

I, just out of curiosity, sharpened Sukenari R2 Yanagiba on Kitayama 8000.
The result is shown in the video.

Is it worth taking extra step?
That’s something you’ll have to decide.

I also showed the realistic way to “test” the edge.

Sort of) new favorite KING 4000 ($19)

Best $19 spent by T K, on Flickr

It works incredibly well on R2 steel, as well as White #2.

KING4k_1 by T K, on Flickr

It says, “Final Finishing Stone, Super Finish  #4000”

KING4k_2 by T K, on Flickr

“KING Home sharpening stone S-45”

The easiest to understand yanagiba sharpening demo & explanation, by Pro Sushi Chef #7

https://youtu.be/Pf6Hmg3w-sQ


[WARNING] Contain some graphic. Also likely to be controversial, to some.
UNCUT footage of Sukenari R2 Yanagiba quick touch-up AND FULL SHARPENING.

Pro Sushi Chef's New (portable) Sharpening station/stone storage set up, comprehensive video #8


https://youtu.be/VGbYaXJUQWM


New set up for the new year !
It wasn’t planned that way. Our sink developed a major leak at the end of the year, rendering itself pretty much unusable.
So, I had to think some other way to do whet stone sharpening.

The idea came from Japanese Katana sword sharpener’s set up.
Luckily, I didn’t have to buy anything.

I already had Milwaukee Packout crate 44-22-8440, organizer 48-22-8432, work top 48-22-8488, and Naniwa sink bridge.

In this video, I’m showing how to reset kiriha.
Also showing the effectiveness of Natural stones.

Why I don’t buy stones based on YouTube/Online reviews, MOST CONTROVERSIAL Pro Sushi Chef’s video#9

https://youtu.be/hLBSQr0zEf0

Here’s a quick explanation how I choose sharpening stones.
And why YouTube stone review videos are useless “to me”.
(It may be worth watching, to you. But, for me, they are time wasters.)

TOUGHBUILT RELOAD utility knife

https://youtu.be/tgnqAQx1QWM

So I purchased this utility knife.
Forget about super steel folders.
This is way more fun, way cooler, and way more practical.
On top of that, there's NO NEED TO SHARPEN!!

[Disclaimer]
There are no firearms in this video.

Music
Artist name: Liam Back
Song Name:Ir Al Mercado
License # : 0052710002

Music
Artist name: Moarn
Song Name:If you like the blues (Instrumental)
License # : 5870841384