Sharpening Knife on a Whetstone with Master Sushi Chef Hiro Terada.

Hiroyuki Terada - Diaries of a Master Sushi Chef

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Master Sushi Chef Hiro Terada shows you how he sharpens his Kikuichi knife with a 1000 grit Masahiro whetstone, and then further polishes his knife with a Kikuichi 6000 grit wet stone.
Key things to remember are:
Soak the stone for at least 24 hours prior to sharpening; this assists the water lubrication to keep the knife from scratching against a harsh surface and damaging the blade.
Always use equal pressure throughout the blade at a 15 degree angle.
Always use the complete surface of the stone in order to keep the stone smooth and equally worn.
Follow Hiroyuki Terada:
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/ miamispice68
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/ charlespreston
Watch More Hiroyuki Terada:
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Support our Patreon page to see exclusive content not seen on RU-vid, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds...Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you. / diariesofamastersushichef
As always, we wish to thank all of our fans for spending time here with us on RU-vid. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode...
Send fan mail and products to be reviewed to:
Hiroyuki Terada
6815 Biscayne Blvd,
Suite 103-451
Miami, FL 33138
New videos every Sunday and Wednesday!
Business Inquiries: diariesofamastersushichef@gmail.com
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on RU-vid.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com

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Опубликовано:

3 авг 2013

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Комментарии : 3,1 тыс.

@partner348 7 лет назад

"Why do we soak the stone in water?" "Because stone must soak in water."

@peterwright9934 4 года назад

I think he said: because stone must “suck up” water. An English speaker may have said “absorb water”

@knowledgehunter8919 4 года назад

Keyword WATER stone

@nickgoodman5087 4 года назад

@knowledgehunter8919 3 года назад

Benjamin Wilson There’s different types of stones that you use for sharpening knives there’s oil stones diamond stones in this case Waterstone.

@JohnDoe-xo2yf 3 года назад

@@knowledgehunter8919 following your logic, diamond stones must be soaked in diamond

@missionpupa 8 лет назад

That whetstone looks delicious.

@JeffyNguyen 8 лет назад

LOL it makes me want sushi...

@mikelitoris843 8 лет назад

looks like a chocolate ice cream bar

@mikelitoris843 8 лет назад

+Cordelia Enid H :-d

@psychoguardian 8 лет назад

+theaberrantdon thats the joke

@theaberrantdon 8 лет назад

+Mike Litoris At first glance, I thought your name was Mike Clitoris. I was so disappointed when I saw that it wasn't.

@justintaylor9315 7 лет назад

The sharpness of the knife cut through the fabric of reality, distorting camera view.

@jessesalazar797 5 лет назад

Justin Taylor Hahaha!

@Anna_and_Tiger 4 года назад

😄I know I was like🤯.

@earlnoli 3 года назад

😂😂😂

@painpeace3619 3 года назад

Hahaha

@RedCandleWax24 2 года назад

🤣

@Scottjf8 4 года назад

Nothing makes a knife sharpening video better than a dot matrix printer running

@MrScorpion749 8 лет назад

You know you're really living life when you're watching a random RU-vid video on how to sharpen a knife.

@grzesiekforemniak 8 лет назад

***** true;) just hit subscribe button

@Yito14 7 лет назад

is actually usefull for cooks (me for instance I need to learn how to sharp a knife for my vocation as cook)

@DragonsinGenesisPodcast 6 лет назад

Unless you eat out all the time then you need a knife in the kitchen. And a knife that isn't sharp isn't much good.

@aygunlek3734 4 года назад

Me doing on purpose. Does it count?

@chazzmiller1560 4 года назад

😂 for real

@JD2Q2Q 9 лет назад

More in depth- Soaking the stones purely acts as a lubricant and ensures that all metal burrs are removed when sharpening. Over soaking can cause issues in the stone that would make it harder for you to achieve a finer edge due to the granuals in the stone to A- fall off making it a glass like surface and/ or cause imperfections which would need to be rubbed out with a similar class stone. Course - 300/ 500, Medium - 800/ 1800 and Fine or Honing - 2000/ 8000 (Course to Medium) or (Medium to Fine) essentially so you don't get larger granuals embedded in your polishing stone causing Imperfections. Hope that helps.

@JD2Q2Q 9 лет назад

Anytime

@jordenmurphy150 9 лет назад

You are true

@zl14l41 6 лет назад

Dang...I have an arkanstone that I keep submerged so I dont have to wait to use it....I've never noted any issues with quality or result of my sharpening efforts but now that I think of it, the stone does lose a lot of material

@TheMcShadyy 7 лет назад

You've inspired me to break out my crappy stone and crappy knives. 20 minutes later, two of them are .... not quite shaving sharp.... but much, much better than they were! :)

@ray_notes8170 Год назад

Search Murray Carter - watch his sharpening tutorial. Very details, Very good.

@kiselakobasica5867 6 месяцев назад

@@ray_notes8170Thank you so much for the recommendation. Im going to watch his advaced sharpening guide, it looks pretty promising. Dude knows what he is doing.

@ex_interp 6 лет назад

steps to sharpen knife 1. Wet stone 2. 15 degrees 3. ???? 4. Good afternoon

@brainwashingdetergent4322 5 лет назад

Russian Walk Exactly!

@logosrule 4 года назад

@JSavic Practice. Lots of practice. Nobody is a master knife sharpener on their first try.

@Edanpoe 4 года назад

You don't trust your power.

@carolinojed 4 года назад

NHK LM i am

@StfuSiriusly 4 года назад

Why the ??? you just rub the knife back and forth..

@frepi 8 лет назад

I don't know what is most impressive: his sharpening skills or the tomato flower he made.

@MrSoby7 8 лет назад

Why the fuck did I just watch a 9 minute video about sharpening a knife when the only thing I can make is cereal.

@michaelcozy7485 8 лет назад

+Hiroyuki Terada - Diaries of a Master Sushi Chef --- Leonard can use the knife sharping tool lesson. So he can sharpen fillet knives for doing his own dental root planing. While he is picking the tooth plack and toe jam residue from from his brown cereal crusted teeth and gums !

@The-Mr-Sz 3 месяца назад

Love to hear about Your cereal skills 7 years later. After watching this vid at 2AM I've learned to sharpen and use a knife in the last 2 years. Would never go back to old dull stainlessmarket knives.

@Lightcode 2 месяца назад

Congratulations. Your comment just won the Internet today.

@ringaleavo Месяц назад

The same reason you get reply's, boredom

@pushthetempo2 7 лет назад

I'm more amazed by what he did to that tomato at the end.

@BigSam63 4 года назад

Dude for real, I thought it was just going to be the sliced tomatoes laid out in a circle but then he took his hands away and it was a damn tomato rose lol

@kennyhavens8772 4 года назад

How the hell did he do that with the tomato ?? ............ That was the best part of the video !

@fredyscanlan 3 года назад

Which we didn’t get to see!😡🤬

@HHSTT 3 года назад

Yeah, like the horse in the movie "Cell".

@azgothedefiler 3 года назад

Ratatouille

@emilcioran8873 Год назад

Japanese people are so respectful and so polite. No people on the planet are more humble and so easy to like as japanese people

@everhard4743 Месяц назад

That's what history tells us as well.

@chriswalls5648 7 лет назад

That camera warping is making feel like I'm having an acid flashback.

@chrisvilla2100 7 лет назад

the waves man, i was feeling that shit

@gunny4029 7 лет назад

too much of that garbage bladda, window pane was the best in early mid 70',s ha ha, flashbacks wouldnt bother me

@dajhrm 7 лет назад

I have perma trails I did so much of that stuff in the early to mid 90's

@goham2558 7 лет назад

@GoosweorksLabs cool bro; you're a fucking idiot.

@xaviermcmullen9770 6 лет назад

chris walls same dude

@iamerrr 8 лет назад

That was wonderful. The finished blade looked and worked amazing. Thanks for posting!

@navidsid4441 6 лет назад

Very comprehensive way of explaining sharpening knives. Thanks

@barrylarry3782 7 лет назад

How do people see a video like this and dislike it ? This man is highly skilled in his profession. He is just simply amazing . Thanks hiro

@justgivemethetruth 3 года назад

He can just barely communicate, not to mention he is not saying or explaining what he is doing.

@mweskamppp 3 года назад

@@justgivemethetruth Watering the stone long enough. Keep the angle of 15° - what needs long practice to be consistent. He did not mention the pressure to put on the knife. That might depend on the knife. Maybe 6 pounds?

@carlsonraywithers3368 3 года назад

That's just bots lol, Google adds bots to dislike videos and keep the balance

@derekhobbs1102 2 года назад

Maybe the potato camera that doesn't focus on edge?

@tomgengar Год назад

@@justgivemethetruth just listening lol , explains all .

@Barcelona71428 8 лет назад

I like how most people try to tell Chef Hiro what he's doing wrong and right. He's been a chef for years and he does things his way, and apparently they work. Just let him be.

@Barcelona71428 8 лет назад

You're welcome, I just believe that a chef always knows what he is doing otherwise he wouldn't have the term "chef" applied to him. I'm constantly watching your videos and learning new things each day. :)

@Barcelona71428 8 лет назад

Can't wait to see what you have in store! :)

@joshua43214 8 лет назад

+Jordan White When I was a teenager, I apprenticed to a 3rd generation cobbler named Joe. Cobblers use a knife called a lip knife that is a bit tricky to sharpen. When I questioned him about his sharpening technique, he replied that his own father had been a cobbler for 60 years, and died never having used the proper technique to sharpen a lip knife - his knife was never sharpened properly, and so it never performed as well as it should have.The point is, that just because this guy is a master chef, it does not follow that he is a master knife sharpener.There are many good ways to sharpen, and there is no one "best way."There are countless things wrong with his technique though. The major issues are: you never draw a knife backward on a water stone (it dulls the edge and damages the stone - you should always 'cut' the stone), you never apply fingertip pressure on a thin edged blade (it creates a scalloped edge), you never allow course grit to contaminate a fine stone, and you should always use a nagura stone to prepare a polishing stone.So ya, his way "works," but it works poorly and he is spending 2x the time sharpening to get an inferior edge than if he used good technique to begin with.

@Barcelona71428 8 лет назад

Lol okay.

@AdamCraigOutdoors 8 лет назад

+joshua43214 you don't damage the stone going back and forth. there is no indexing on a stone.

@adempenver9416 9 лет назад

This was satisfying

@BubbzMagick22 6 лет назад

I am so glad I found this. I have a nice whetstone I bother garage and many good knives that just need sharpened. I now have the confidence to use it. Easy enough. Amazing what a simple video can do for someone.

@earthcitizen4266 2 года назад

Oh..glad I stumble upon this. I bought a 1000 grit from a vendor but wasn't told I have to soak for 10 to 12 hours. Now I do. No wonder it feel so dry when I use it immediately after buying. Thank you for the knowledge Chef Terada san.

@piano_beginner 10 месяцев назад

If you don't have the time to soak your knives in water, I recommend Shapton's "Kuromaku" series. I actually own two of these series, and they are convenient because they can be sharpened with just a few drops of water on the surface without having to soak them in water for a long time beforehand. The whetstone is consumable, so after sharpening, use a diamond whetstone every few times to keep the surface of the "kuromaku" flat. This advice is based on my own mistakes. Tip: Ceramic grinding stone will break if immersed in water for a long time. Have a good knife life!

@lolb4udie 7 лет назад

Hiro sensei, after watching your video a few months ago, all the knives in my kitchen are super sharp! Thanks :D

@Cafferssss 8 лет назад

People critiquing his sharpening technique, It clearly works for him, seen how thin he slices that bloody tomato? SOOOO many keyboard pros.

@Feraoth 8 лет назад

+FantasticMr.Fox, This 'maestro' is the average level with errors on Japanese measures. It is the point.

@Cafferssss 8 лет назад

When you write a reply that is understandable i might take notice mate.

@MariaGonzalez-yx5kv 8 лет назад

+FantasticMr.Fox It was a glitch

@draftk1ll3rdgaming50 7 лет назад

FantasticMr.Fox na he slices the cucumber snake paper thin he knows his stuff

@arcanuke3294 7 лет назад

just because its Japanese doesn't make it good or right

@londiniumarmoury7037 5 лет назад

Very good sharpening, perfect angle results along the bevel. Lovely mirror finish, lots of years practice I can tell.

@JuanPabloDabove 5 лет назад

Great video. Simple, enlightening, accessible to all. Thanks!

@Maples01 8 лет назад

Quality knives are a must, I have several, the sharpening technique I used has served me for years, I can get almost anything razor sharp, Damascus steel is the only ones that beat me, the stones I use I use mineral oil on, I found it to work best, but have been considering getting one of those water stones from Asia.

@winterguitarkingyea 8 лет назад

The Chef is Awesome, a pleasure to watch his knife skills, Thank You Chef from America.

@miketinling5603 2 года назад

Thank you for being able to see the proper method of using the whetstone! Excellent!

@hittitecharioteer Год назад

I found it quite hypnotising 😵‍💫

@blackgoat2009 5 лет назад

Thank you very much, chef! This is how the essence of the knife is.

@151taj 8 лет назад

This guy made a raw tomato look delicious. Cooking is now truly a art in my eyes now.

@crazy808ish 7 лет назад

That tomato is very pale, lacking in color. So it's probably underripe and has no flavor. Also, it looks firm, so it's not juicy, and very unappealing. You have good taste in chefs, but little in tomatoes.

@151taj 7 лет назад

crazy808ish I will make you my fabled tomato selector!

@karenaudreytodd 7 лет назад

There are dozens of types of tomatoes that are perfectly ripe at that color. My neighbor grows over 200 different varieties that he sells to high-end restaurants all around the San Francisco bay area. They come in black, white and every color between and some are more than one color. The tomato he cut up is not under-ripe and firm, it's an Asian variety and is ripe and fairly soft. The reason it looks firm is because Japanese kitchen/Sushi knives have single bevel edges (AKA: Chisel edge, flat on the back) and thus the knife is so sharp and so polished that unlike a regular knife who's edge is actually like a very fine saw which cuts by dragging the saw teeth through the tomato which tears and pulls the flesh of the tomato, this blade is literally sharper than a razor blade and so it has ZERO drag..

@tomspice73 4 года назад

What shit tomato. IT is pale

@carolinojed 4 года назад

crazy808ish with that comment alone, you obviously know nothing about tomatoes. There are tomatoes that are that color and perfectly ripe. Also depending on the tomato, ripe is not always good. Would you make pico de gayo with really red super ripe tomato??? No. Its going to end up looking like its blended. You dont know anything about tomatoes... so why act like you do??

@MovieIdiot 8 лет назад

Why am I watching a knife being sharpened at 3 am? My alarm goes of in 4 hours.

@olivianaimoli6108 8 лет назад

lmao I'm literally doing the same thing , guess I'll be staying home tmrw

@olivianaimoli6108 8 лет назад

lmao I'm literally doing the same thing , guess I'll be staying home tmrw

@olivianaimoli6108 8 лет назад

lmao I'm literally doing the same thing , guess I'll be staying home tmrw

@andrewkochi7625 6 лет назад

LOL me rn

@karenvilleda2000 6 лет назад

Same for me now.. lol

@Somefox 6 лет назад

I have ALWAYS had problems using my wetstone up until now. This was a fantastic video for demonstrating how to use it. Thank you!

@kappablanca5192 4 года назад

Hey, this technique only works with yanagi-like profiles. I recommend checking out Korin and Japanese Knife Imports for other tutorials!

@judyanngutierrez3319 2 года назад

@@kappablanca5192 correct

@vitalypetkevich3803 Год назад

@@kappablanca5192 watched a video on Korin knives - haven't noticed any difference in the technique.

@Brad72B 4 года назад

Thank you, chef, for posting this and for sharing your knowledge.

@ZenonGamingPyro 8 лет назад

I don't know why but this little exposé on sharping a knife to great sharpness was extremely relaxing and calming.

@shirakorimio1363 8 лет назад

Again, beautiful work. It may just look like random slashing at the stone to some people, but multiple things lend themselves to tons of experience with this kind of thing. A few awesome things you do: Seems you're counting strokes on both sides, as well as approximately where and when you hit the upper two thirds, and base of the blade. Quickness without sacrificing consistency in pressure. Not trying to get rid of the Metal Shavings like 60ish% of the other "tutorials" online. Maintaining an even bevel at that nice 15 degrees. Skilled enough to press on the base and tip of the knife and go pretty quickly without getting caught on anything and otherwise cutting yourself. Being awesome. Thanks a bunch for this little tutorial, you guys rock!

@greenmarine5 5 месяцев назад

100% correct, I have been sharpening as a hobby for 10 years and in the last 3 years I'm starting to get great results. It takes time to learn the muscle memory and the skill to hold the same angle along with understanding how different steels act when sharpening.

@Bobbi5941 4 года назад

The more I tried to get it sharpened was the worst it became . Hopefully , this time I get my knife super sharp after learning this video . Thank you so much .

@clehrich 2 года назад

That's a common result, annoyingly. Work on one stone, try to hold your angles, and don't change anything until you get a good result. A 1000k JIS stone (like the red one Hiro is using) is a great place to start. The King stones have a lot of feedback, which helps you feel what you're doing, and they don't need more than an hour at most of soaking. Once you get the hang of it, you'll never look back.

@Onedayilbeok 7 лет назад

this is the best demo ive seen of how to sharpen a knife Thanks for the upload.

@Aerospaceman 7 лет назад

OMG! This is awesome! Now I really know how to sharpen a knife for kitchen work. You are the Man and this was so educational-very cool video! Thank You.

@hahyunlee 8 лет назад

This is so satisfying to watch...

@grover2727 3 года назад

Ok as a retired meat cutter I give this video A+ , this man knows what he is doing. Some of these guys on the Utubes are so bad . This is a skill it will take time to learn.

@markj.stovall4969 8 месяцев назад

The video that started it all. Many years later, 2 Million subscribers. Salute Master Sushi Chef *Hiro Terada*

@The-Mr-Sz 3 месяца назад

Can't be more true. I did stumble upon this video 3 yeaers ago at 2AM. Now I'm deepinto the rabbit hole, owning some silly expensive knives, sharpenning on even more xpensive stones for others. Master Hiro should get a fat check form Japanese knife industry

@Shane-Singleton 7 лет назад

Slices that tomato so thin it only has one side! Masterful work.

@karenaudreytodd 7 лет назад

Yes, all Japanese cooking knives except the shellfish knife and the heavy Tuna knife are single edged with flat backs(or even slightly concave) and have TOTAL inclusive edge angles under 20 degrees while most Western knives have double that. In fact straight razors are usually 18 or 19 degrees and this knife is only 15 degrees so it's literally sharper than a razor...

@Shane-Singleton 7 лет назад

Well what I meant was that the tomato was so thin that it only had one side. :)

@spudhead169 7 лет назад

Mobius Tomato

@jonathandpg6115 7 лет назад

Karen Audrey Todd btw his knife is double edged.

@vitaliyshostak8812 7 лет назад

You idiot, you are absolutely wrong. Don't you see him sharpening both sides of this knife? Both sides at 15 degrees? He is not using a traditional japanese knife. He even stated in an earlier video, that he prefers western knives with two edges.

@ProximoK 10 лет назад

Turn off stability mode in your upload settings unless you are taking more dynamic moving shots.

@americannacho 5 лет назад

When you hear the dreaded sound of the ticket machine @ 1:07 😂😂

@pauldiam0nd 4 года назад

It's in my "work NIGHTMARES"

@neonlights_12 4 года назад

Instant anxiety attack

@nicholash4587 4 года назад

It's literally in my nightmares.

@kevinlukito7883 3 года назад

in my head. " oh shit"

@1guitarlover 3 года назад

Thank you Master Hiro Terada for your teaching

@jacobmortimore 8 лет назад

I love how he fondles the tomato and 5 blind seconds later its a beautiful circle thing

@jontheroofer1968 7 лет назад

That tomato garnish thing at the end was super cool!

@tippyh4639 6 лет назад

magic how he displayed/finished!

@metallicaKSA 4 года назад

Apart from the fact that you couldn’t actually see how he did it

@petset77 4 года назад

@@metallicaKSA, it's a secret.

@ece421 6 лет назад

What a beautiful, almost peaceful and meditative process. I think I'm going to go buy one lol.

@decespugliatorenucleare3780 2 года назад

if you do let me know and I'll leave you my folding knives to sharpen

@BarryMcDikkon 3 года назад

Between the skill of the chef and the excellent camera work this has to be the best knife sharpening demo I’ve seen on RU-vid. So many others I’ve seen, the camera is always facing towards the one sharpening the knife and you can’t really see what is happening on the stone.

@davids11131113 9 лет назад

'Why do you need to soak it in the water?' 'Because it needs to be soaked in the water.' Can't get any more direct than that.

@timlaunyc 9 лет назад

davids11131113 The sharpening action of a waterstone is actually done by the slurry that forms as the blade rubs against the stone. If the waterstone was not soaked in water, it would just keep absorbing the water in the slurry turning it into a bumpy layer of powder making it impossible to create a fine cutting edge. You'll notice that while Chef Terada is cleaning the blade of the slurry to check the cutting edge, he does not clear the slurry from the waterstone as that is what is doing the work.

@Mojoman57 9 лет назад

davids11131113 I'm pretty sure he says, "because the stone needs to suck in the water" - as in absorb. Awesome video.

@IlNyaPasdOrchestre 7 лет назад

What's the average life lenght of those stones please ? :/

@johnmartinez7440 3 года назад

@@Mojoman57 Yup, spot on.

@davids11131113 Год назад

@@timlaunyc yes of course I understand what a whetstone is.

@guyfromostrava 9 лет назад

Someone is learning how to warp stabilize, huh...

@RoadStuffUK 9 лет назад

Seminko I thought the same thing; lots of rolling shutter fixing going on lol.

@Wardztv 8 лет назад

+Seminko Damn, thanks... I thought i was high.

@jawadibrahim2367 8 лет назад

+Wardz Rune me too bro!

@user-yy6hh9dk1y 8 лет назад

@Mehmetyldrm_ 7 лет назад

You are my Hiro

@CinnamonVulpes 7 лет назад

Kartal Yıldırım you're my Tadashi

@supahman9862 7 лет назад

Лиса и игровом мирЕ *cringe

@benturkcebilmeyen0 7 лет назад

Aha türk

@Mehmetyldrm_ 7 лет назад

Türkçüysen hironun mutfağında ne işin var xD

@benturkcebilmeyen0 7 лет назад

Kartal Yıldırım aynen kanka madem TÜRKüm gösteriyorum ürküyor

@letmepicyou 6 лет назад

My standard kitchen knife sharpening setup is a Buck Diamond Tri-hone, followed by a Suehiro 6000 grit to polish. I appreciate the time spent with a 1000 grit wet stone followed by the 6000, but if I had to spend 15-20 minutes on the 1000 grit I'd tear my hair out. I am lacking in patience. I use the exact same technique to establish my edge via the diamond (coarse then fine), which goes really quickly. Then I finish on the Suehiro 6000 grit. Get the same results in about 1/2 to 1/3 the time, blending eastern and western technologies. Great video.

@RyuHayabusa 9 лет назад

That tomato action was impressive and very artistic.

@RyuHayabusa 9 лет назад

***** You are welcome

@marisolfabie5322 6 лет назад

Ryu Hayabusa

@red_nagashima 6 лет назад

Ryと

@rakugothdajjal527 9 лет назад

This dude is a master among masters =)

@Cappadoccia04 5 лет назад

I watch 1, ONE, knife sharpening video on RU-vid and now have over 7-8 knife sharpening video recommendations in my timeline....this is one of them.

@Actingskint 2 года назад

I'm now searching for sharpening stones . Excellent demo

@Akagami710 3 года назад

2nd month of quarantine :Mm I should learn how to sharpen a knife.

@NOturtle 5 месяцев назад

One tip, depending on the stone, you don't need to soak them overnight. You risk cracking the stone. When you unbox a stone soak for 10-30 min. Then when using each time just soak the stone for a min at most and wet as you sharpen.

@josephrusyn9913 4 месяца назад

it really does depend on the stone. some natural stones are river or ocean stones so i don't think you can oversoak those.. probably just listen to the manufacturer's instructions.

@luciusirving5926 Месяц назад

I soak my silicon carbide stones overnight and there's nothing wrong with it.

@KenWAnderson 5 лет назад

Despite the visual technological fiasco RU-vid used on this video - this video far surpasses all others in good thorough instruction on how to sharpen knives using whetstones. Well done.

@clehrich 2 года назад

Jon Broida's videos explain a lot better. Terada does it well, but you can't claim he's all that eloquent about what he'd doing and why.

@michelrea2403 2 года назад

Hats off for the chef’s talent. It’s a tough job being a chef 👩‍🍳

@markmendoza7868 8 лет назад

that tomato at the end though!

@kennyc388 7 лет назад

Finally, a guy who can properly sharpen a knife on YT. Hardest part is maintaining an accurate 15 degree angle. Takes practice.

@romanpackham8471 3 года назад

there is something very satisfying about hearing the knife go back and forth

@godspeedg5910 6 лет назад

Sharpening skills so badass the video warps in amazement

@MrLiveEra 9 лет назад

I wonder how many hours Hiro has spent honing knives . 10,000? Thats what I love about Japanese Culture so much care is taken in every step.

@MrPickycat 9 лет назад

ASMR. I can fall asleep to this sound

@txhypnotist 6 лет назад

Great instructional video. Thanks for posting.

@bwaa_bwaa 6 лет назад

Thanks again for the tips Chef! 🙏

@frostyneedle6296 7 лет назад

Good Mythical Corning I like corn

@jadeshiota784 7 лет назад

Chill Pill gud for u

@linush9858 7 лет назад

Sergeant Ramen Go on cornhub

@voice-of-reason5780 Год назад

If you’re ever lost in the woods sit down and sharpen your knife, someone will come by and tell you “you’re doing it wrong”

@chocobolows9830 7 лет назад

you earned my respect as a sushi chef! 😋

@bruceli9094 Месяц назад

The tomato at the end was a paid actor

@TheDatingLab 8 лет назад

Watching that made me want to sharpen my knifes

@squirrelonmapletree 5 лет назад

Been seeing a number of knife sharpening videos, yet I can't seem to find a consensus on 'how' is the best way to sharpen knives. Everyone seem to do it slightly differently, in their own ways, and yet get similarly good results. I suppose I should stop worrying so much and just sharpen my knives the best I can.

@clehrich 2 года назад

There's no one right way: it really depends on the knife, the stones, the desired result, and so on. The very best explanations, if you're looking, come from Jon Broida, whose videos are low in production value and extremely high in information and accuracy.

@3dbatman126 3 года назад

Yup nice closure. 😍 Lots respect for chef Hiro

@davidreed3357 3 года назад

That must be his favorite knife. He's worn the tip down. Beautiful edge on it.

@AveryEarnheart 9 лет назад

This chef is my Hiro

@joegiotta7580 3 года назад

Soaking it for 48 hours will not make it sharpen better. Soak it until no more air bubbles rise up. That means it has soaked in as much water as it can hold. It takes maybe an hour or two. Also, and this is incredibly important, if you use any sort of synthetic ceramic water stone you have to flatten it before every use; otherwise your bevel angle will perpetually change with the dished out stone.

@leonardovinicius460 7 лет назад

You are a real master teacher

@MrCrowsight 4 года назад

I love this guy I learn so much from him.

@JimmyHearthhart 7 лет назад

Damn, the knife's so sharp it sliced through space and time XD

@irun_mon 7 лет назад

my grandfather used to do this, but since he passed out my mother just buy new knifes, it was so fun watching him doing that

@UnbreakableRukawa 7 лет назад

your mum must be rich

@irun_mon 7 лет назад

HardcoreSolo lol no, knifes aren't that expensive, at least in my country

@Jeremy-se1kp 7 лет назад

Cheapo knives aren't, anyway..

@daspedal2730 7 лет назад

now its your job ;) try it....not so hard!

@planetx1595 7 лет назад

knives*

@patraic5241 5 лет назад

That edge ended up with a mirror finish. That is incredible.

@chrismylonas764 6 лет назад

Love your work mate......well done.

@sanotanna5120 3 года назад

Y’all laughing at his grammar, while he’s laughing at your bank account

@f00lishkl0wn 3 года назад

Exactly!! Hiro is successful and seems pretty humble! I would love to cook food with him and drink some sake and listen to his success stories

@ussweeneyd 3 года назад

It always amazes me when I hear Americans criticizing “anyone” for grammar. Is it even taught in American schools ?

@tigrisgaul1896 3 года назад

I am laughing at this idiot behind the camera.

@tysonreesmusic 3 года назад

Guarantee none of the kids laughing are bilingual like this man.

@michaelmoyo7250 3 года назад

@@ussweeneyd To answer your question, yes, it *absolutely* gets taught in American schools, but I agree with you 100%. It's a sad thing when I see people acting like the _internet_ is American...

@TheSkullsavage 10 лет назад

If people think his skills with knife sharpening are bad id hate for them to watch a butcher do his job........they will abuse thier knife to the point of having to throw it away, that said hes sharpening to get his job done......hes not sharpening it for a plaque to hang on a wall and say look how pretty it is.......he does what needs to be done in order for his job to end the night in a high note.......the only right way is that wich makes you the most money at the end of the day and puts smiles on the faces of customers who love the dedication and time he put into something....................................A Tool We Humans Create Are Made For Use, Go Take Your Pretty Knives And Put Them Back On Your Wall. Give An Artist Some Credit Where Credit Is Do.

@sachse_855 2 года назад

Thank you for this gread Video Mr. Terada-San. Greetings from Germany 🇩🇪👍🏻🇯🇵

@AndyWardle 6 лет назад

I got a new whetstone two sided. Coarse and fine. Used this technique on my bluntest knife Which is now my sharpest knife. I need to practice my tomato 🍅 skills now though. Good video. It works.

@pedrohenriquesilvapenedo2371 8 лет назад

As it seems, the camera is stored on the water too...

@stevencalhoun5383 8 лет назад

Lol

@WATERS57 8 лет назад

Lol

@electrobussterr 8 лет назад

Lol

@evafahira2148 8 лет назад

lol

@calikeks1337 8 лет назад

+Eva Fahira lol

@DesertFernweh 9 лет назад

1:07 Sound of the ticket machine made me jump and start to yell "Order in!!" You can take the man off the line.....

@jeanclaudevindiesel207 6 лет назад

This was the comment I was looking for.😂 It's like ticket printer PTSD. 😭

@puckfigs9902 3 года назад

But, as the cocaine addict said to his concerned girlfriend, you can’t take the line off the man

@WhoDaresWins-B20 Год назад

BRILLIANT! Thank you for sharing

@disruptionlive8577 6 лет назад

This was lowkey fascinating 👌🏾

@Plur307 9 лет назад

I hate image stabilized videos like this. It looks like the chef is bumping the camera every time he moves the knife but its just the software trying to keep the moving object in the middle of the frame. Almost makes me nauseous trying to watch it.

@JurgenCutters 9 лет назад

Plur307 Yea it's called Warp Stabilizer effect from Adobe. I see lots of people using it these days. Very annoying because the effect has more options to fine tune it. tv.adobe.com/watch/learn-premiere-pro-cs6/warp-stabilizer/

@walshamite 8 лет назад

Plur307 If only videographers would use a tripod. Hand held always jerks around more than the operator realizes it will. A teaching video is so much better if planned and, ideally, (at least in outline), scripted. A bit of editing helps. Waiting till the noisy machinery is off would make a much better soundscape. On-camera mics are always crap. Off camera, e.g. a lavalier, makes a big difference.