Hi, I'm Hendrawanto. Don't worry, I also have never heard of me before.
I was born at a very young age. Getting older ever since. Still don't know sh%t about f@#K. Japanese Chef Knives became an obsession/passion for me over the past 15+ years. I'm a knowledge seeker who's happy to share my enthusiasm, teach, share, and learn more about the infinitely interesting world of Japanese chef knives and blacksmiths.
I don't want to pretend that I'm THE expert. I try to stay factual in my videos. But I'm only human, after all, I make mistakes and sometimes say things that turn out to be bullsh%t. Please correct me and then forgive me. Together we'll grow.
There's controversy over whether to use a wet stone over a machine due to the heat generated from the machine. Apparently the heat can affect the "temper". What are your thoughts? Do you use wet stone for super high quality Japanese knives? I'm good with a wet stone and recently bought the ken onion sharpener. Not thrilled with it honestly it's ok...
@ChrisHolt-j5v We use all these machines, because we have to sharpen about 150 - 200 knives a day. And usually they are not super high end Japanese knives (people who own those generally know how to sharpen and maintain their knives themselves). Of course I will always prefer to put high-end knives on the whetstones. We definitely offer to sharpen knives the Japanese way, but of course we charge more for that. When it comes to the knives heating up when using machines, this is true. That's why we have water cooled grinding belts and machines. That way the knife does not get too hot to mess up the heat treat. Or you could just have a bucket of cold water near by and frequently dip it into the cold water. I actually never heard of the Ken Onion Sharpener, so I quickly looked it up. My first impression is that I would probably never use it on kitchen knives and that it is better used for tools and bushcraft/pocket knives.
His knives have a really cool Tsuchime and left-over Kurouchi finish. Amazing steel. The profile of his knives can sometimes be a bit wonky or inconsistent. Bit yeah, happy to have two of his knives (Gyuto + Nakiri).
You're probably right about that. I did read some stuff about Leaf Spring reaching 58 HRC max or something after I made this video. The edge retention of this knife sems to agree. I don't think the makers actually tested the HRC and just gave me a number that sounded right.
That is a screenshot of several screnshots I took off the internet that I put together myself. Not from an existing book. I think it was from a PDF on knife geometry vs food release or something, I don't exactly remember.
In these two videos you can see the making and makers of my Saya's. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ySpgghXDrZA.htmlsi=kUO0gh0CpZIbaGYO ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-cHk4IDKyISw.htmlsi=aRwiUKFYFJL5ORNO
Wrong tool for the job, only works on rabbits, cats and dogs... For coconuts the Japanese way is to use a nata. So to resume you just butchered a butchering knife... That's all folks !
It's forged with two pieces of coreless steel made with two carbon steels. So it will definitely oxidise, discolour and Patina will form on the blade and largely cover the Damascus pattern. But one can always polish the whole blade and restore it to its original look.
It will take a little while before I'll be a champ. At least I won't skip any training. If I ever become a Master Sharpener, I promise I will use Eye of the Tiger in a short.
Hello chef !!! The long road that leads to happiness sometimes requires giving up the easy way, to follow the demands of one's will deep within oneself. keep your passion within you!!!!
This is the first time Thatcher i saw this type of knife with this finish. generally it is the kurouchi finish. If anyone have a link to buy a 165 mm funayuki with the same finish, that would be a great pleasure.
The only one I can find is the exact same as mine, a single bevel Santoku: cuttingedgeknives.co.uk/collections/michio-ishikawa/products/michio-ishikawa-blue-2-single-bevel-santoku-180mm But the Funayuki I can indeed only find with KU finish.
