I was always taught that a sharp knife is a safe knife, and I always make sure my knives are very sharp, but a knife this sharp, legitimately scares me.
Mate,,that cheap arse knife he sharpened is only good for a couple of cuts,then the edge is GONE..I did that for a living...easy as to razor sharpen cheap knives ,crappy soft steel that doesn't hold any kind of edge for long...don't waste your time getting cheap knives sharp..your competing against the crappy steel..guess he never told you that..that's why anyone that uses knives for a living will be laughing at him .
@@bigshowdownunder8969 Some of the most expensive Japanese knives are sold without an edge and the buyer creates the bevel, the reason knives are expensive is because of the quality of materials and craftsmanship not how sharp the blade is out of the box. (this is me agreeing with you)
That's what I figured (in general). Actually I thought $1 was too extreme, but in general, I had believed that knowing how to sharpen is more important than how much is spent on a kitchen knife.
@@piteous2 not me personally. I could see this process going on in his head. I could see someone opening and not expecting that level of sharpness and slicing through something very important to living like an artery in the arm.
I had to subscribe and like watching this! Sir you are awesome! Professional video! The timer, sharpening, excellent details. Perfect! Cheers from Australia !🙂👍👍👍
I bow to you in humbleness sir. Your skill as a knifesmith and sharpener is most impressive. I question how long the knife will stay sharp and if it will rust. I don't know about Japan, but cheap knives in the USA may say stainless steel but the alloys are impure or made carelessly and will often develop rust spots, or they aren't heat treated well and go dull quickly.
I shop at Daiso all the time in California, I've seen this exact knife! This is incredible, and very impressive. You took it from $1 knife, to a professional chef level! It even looks sharper. So cool!
Ashraf Ahmed too much pain might give him shock. Rusty blade might host tetanus, it might work if you cut him with it, then say you have the vaccine for tetanus on you.
Nah, that implies they have good quality knives and fresh toppings. Make the knife dull as hell and leave that tomato out to rot for about a week and then you have a Dominos topping.
Reminds me of the final process of the katana that made them shine and glow. The kind of patience and delication to the finest detail made them the best. Remind me of the ancient master of the togishi.
Jacob Blanton That’s what I was thinking, with the cost of the stones may as well just bought good quality knife and keep it sharp with your standard kitchen hand sharpener. That’s what I do!
Erik Horne but he uses those for more then just this he uses those for all sorts of weird knifes like jello and smoke knifes so it’s not really part of the cost of the knife he’s just using something he already had
The gaming girls ! That wasn’t my point. Mine was if you didn’t have the “Multiple” stones that he used already, you may as well just buy a good knife at a fraction of the cost of buying the multiple stones he used!
Newton observed that polishing was just making the scratches more and more fine, to the point where they seemed to disappear. But yeah, he sure did turn that dollar knife into a mirror. Cutting the sponge in one motion! All those demo's. I mean I'm satisfied if I can shave some hair off my arm.
Not worth lol, 9 hours to make a $1 knife cut through a towel 3 seconds faster. If someone enjoys monotonous tasks this much you can legit just go to work for a day on minimum wage and buy a better knife than that, without having to buy all these ugly rocks and shit and learn these skills that will be even more irrelevant in 10 years time than they are today. Also you can buy knife sharpeners for quite low prices that really work, unless you need a knife that can slice through towels with ease... for whatever reason...
I use a similar tactic. I have a reasonably good whetstone and a $20 IKEA knife. 5 minutes per week and it's always razor sharp. Plus during cooking I'm not worried to damage the knife as opposed to an expensive blade.
Customer: Whats on the menu good chef? Chef: Today I will be serving water soaked towels with sun baked sponges completed with a dash of shredded paper Customer: Okay....
Okay, that was pretty impressive. Not so much the sharpness as that will go away pretty quick with that crap steel, but the skill to build up that angle so clean. Now, off I go to sharpen my knives...
So I bought a Galaxy mini cleaver style knife in a Japanese Daiso store in Australia. As an ex-meat worker I can sharpen a knife..... it's an awesome blade (now my preferred pumpkin cutting knife) but the handle could be better. For the money, it was an awesomely good buy and you definitely get a quality blade.😎👍
Guess the guy who did this knows that. Bet also would never use such an array of expensive equipment to sharpen a cheap knife, if it wasn't for the fun of it and showing it on YT.
