This channel is designed to accomplish two main goals.
The first is to provide content for English language learners to absorb in a natural, organic, conversational way.
The second is to explore.
I'm a naturally curious person, I want to try as many different things as I can. This channel gives me the chance to share these various experiences in a way that is both enjoyable and, hopefully, educational.
I'm glad you've decided to join me on this journey.
Man this is astounding videography, and narration. I recently learned about these knives and am still looking into them before I buy one. as I work in the outdoors and I don’t think this knife would be practical for me but I love the design and think I’ll pick one up for a letter opener 😅
If I used this as a backpacking knife for preparing food….could I just use water to wash it, make sure it’s dry, and the properly clean it one or weeks later/oil it, without it rusting? I wouldn’t want to take a bottle of oil with me backpacking,
i use baristol for my swords, keeps them from rusting. does smell a bit. bariatol is often used for firearms / air rifles. but its good for blades as well
I'll take one if possible, I work in the Maintenance department in John Hopkins hospital in Maryland & use knives all day long from work related issues & deliveries + is WD-40 good enough or should I get this oil?
Enjoyed the video very much. I am a Japanese. Frankly I have never expected someone would introduce this old fashioned Japanese pocket knife. When I first had one of these, I think it was early 70s and every boy had one then. Sharpening pencils was one of the tasks.
Same here. But I was in Korea, and school there also have these cheap knives for sharpening pencils. However, I don't remember there was the thumb tab.
I've got two Higonokami's. Both in different steels. SK5 and blue paper. With the SK5 steel i can dry shave the hairs from my arm. With the blue paper steel I can wet shave my face like a cut throat razor. All you need to do with any Higonokam is maintain the edge with a few swipes on a leather strop and wipe the blade with an oily rag each time you use it.
great video :) However, it being a water-stone is what dictates it having to be wet... <whet> or <to whet> is another verb meaning <to sharpen> and has nothing to do with dampness or so ;)
What a great calm and easy to follow video. This one knife I will add to my collection of gentlemen's knife as an every day carry with my business suits
What a nice video. Lighting was a bit dark and camera angle was a little weird but honestly I just deeply appreciate this video in concept. I don't know what it is about it exactly but I really like it. Well done
30 DEGREES PER SIDE WHEN "SHARPENING"?!? That is a 60 degree INCLUSIVE edge angle. 30 degrees per side/60 degrees inclusive is NOT "Sharp". NOT EVEN FOR AN AXE/HATCHET/ADZE A KNIFE should be sharpened to between 10 and 13 degrees per side/20 to 26 degrees inclusive. 10 degrees per side/20 degrees inclusive is ideal. An Axe/Hatchet/Adze or other chopping tool is ideally 15 degrees per side/30 degrees inclusive. At 30 degrees per side, you are raising the spine so the flats of the blade do not touch the stone, and are putting a "micro bevel" on a blade that originally did not have one. Sharpen like a Pukkoo: Lay the flats of the blade on the stone. PUSH (never pull) the edge across the stone, flip and repeat. When finished with the stone(s) STROP using a dry leather or canvas strop, WITH NO DIAMOND PASTE. If you REALLY WANT TO you can add a little red or green polishing rouge. Stropping is to eliminate any wire burr that may have developed. (Pushing the edge on the stone helps eliminate the formation of a burr. PULLING the edge on the stone is an excellent way to get a burr. Burrs are BAD. PERIOD. If you get a burr, you messed up.At least that is what 4 generations of knife users in my family taught me. (great-great grand mother, great grand mother and grand father, grand parents, and parents/uncles/aunts) on both the Paternal and maternal sides of the family. They were also unanimous on the edge angles. Forget cutting paper to see if the blade is "sharp" PAPER IS HIGHLY ABRASIVE AND DULLS THE BLADE THE FIRST CUT ! Use the fingernail test: Place the edge on your fingernail. LIGHTLY Holding the knife vertical to the table, slowly tilt your finger. If the blade DOES NOT slip on your fingernail until at a 70 degree or greater angle, the knife is sharp. You can test different spots of the blade, of course, to verify the edge is even. Want proof 60 degrees is not "sharp? Cut a block of wood to a "v" cutting both sides ar 30 degrees each side. Take a second block, cut to a "V" at 10 degrees each side. Compare the "V's" Which do YOU think is going to pass through a material easier? 20 degrees inclusive, or 60 degrees inclusive? (a square block set on edge is 90 degrees inclusive, BTW.) The 20 degree angle will have less resistance passing through a material. As an added bonus, the keener edge holds a "working edge" longer than a not so keen edge.That "razor edge" that "you worked so hard to get" is gone after the first couple cuts, NO MATTER WHAT THE BLADE STEEL IS. If you (dry) strop your knife after use, you will not need to use the stone as often, saving you blade steel AND wear of the stone. 9 times out of 10, dry stropping will restore your working edge - provided you don't let the blade get ultra dull before stropping or stoning. Remember: EVERY TIME you use a stone, you ARE removing blade steel at the edge.. Over time, the blade will resemble a toothpick, the point stick above the handle, as it shrinks in length, and so on.
Hi John, great video, i have a question, is there a way to get rid of the metal smell of the knife? its kinda strong on the hands after use and im not really a fan, so i was wondering if maybe some type of cleaning/oiling of the handle would get rid of that.
Hi John my name is Mark I am a outdoors hunter fishing kinda guy I also enjoy building and crafting things from wood steel welding etc I also like different kinds of knives and your knife on the video looks like a handy one to have around
I carry one in my tactical pack as part of my EDC. No expensive, fancy knife (altough i like those too;), just a sharp blade that does the trick. Brilliant in its simplicity. I call it my pocket katana.
A Leather Honing Strop and some green honing compound will remove the burr created by the Whetstone every time you sharpen it. It makes a big difference in sharpness and it's just one easy extra step. Also, if you wish to take your honing up the the next level? They make Whetstones in various grades all the way down to 1,000,000 although 10,000 seems to be the limit for cutlery and then there's SEVEN grades of Poly-Diamond Emulsion from 4. down to .025 Micron(600,000 Grit), when you're REALLY ready to stop foolin' around. 😄 Great vlogs. Keep up the good work.
