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Japanese Knife & Sharpening Masterclass
Understand whetstones & Japanese knives
Understand whetstones (5:12)
How to choose the best Japanese knife for yourself (5:13)
Sharpen the knives with medium whetstone (Naka-to)
How to set a whetstone safely (2:33)
Start with a short Usuba knife (3:32)
Sharpen the reverse side & check the sharpness (1:38)
Move onto a longer Usuba knife (1:57)
Yanagi-ba knife (a.k.a Sashimi knife) (2:45)
Deba (Thick) knife (3:26)
Finish the sharpening with the finishing whetstone (shiage-to)
Flattening the stone (1:42)
Finish sharpening: Usuba knife (2:41)
Finish sharpening: Yanagi-ba knife (2:06)
Finish sharpening: De-ba knife (2:01)
Final polish (2:27)
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Move onto a longer Usuba knife
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