I would like to tell you how to re-sharpen a Honyaki knife and how long it takes. I finished it while using it, and finally polished it with waterproof paper and compound.
Normally, on my channel, I deliver videos that tell you about kitchen knives in general, such as introducing knives, sharpening, and whetstones.
▼ Please subscribe to the channel if you like
/ @foodmanage.knives
【table of contents】
00:00 Details of this initiative
00:20 Introducing the kitchen knife to use (Ichimonji Futamiura Giku)
01:14 How to resharpen
02:11 Start resharpening (electric sharpener)
03:22 Rough Whetstone ~ Black Curtain of Blade #1000
05:40 Aoto - Tomae
08:31 Polishing (waterproof paper, compound)
11:04 Finally (check sharpness)
▼ Shapton blade black curtain (orange) #1000 can be purchased below 3,146 yen (tax and shipping included)
a.r10.to/hk5uEC
▼ Below is a recommended video from the past
The materials and characteristics of artificial whetstones Easy-to-understand explanations!! ️
• 人造砥石の素材や特徴　分かり易く説明します‼️
[Natural whetstone] I sharpened a kitchen knife using Mikawa Shiro Nagura!
• 【天然砥石】三河白名倉を使って包丁を研いで見た‼
I went to the Natural Whetstone Museum in Kameoka, Kyoto!! ️
• 京都亀岡の天然砥石館に行って来た‼️
Comparative verification of steel and stainless steel knives sharpened with a natural whetstone! ️ [Sequel]
• 天然砥石で研いだ鋼とステンレス包丁の比較検証...
Sharpen and compare Honyaki knives with 4 natural whetstones! ️ [Yoshihiro Gouuma] Part 1
• 4つの天然砥石で本焼き包丁を研ぎ比べ‼️【郷...
#kitchen knife
#Knife sharpening
#Hon-yaki knife
#Natural whetstone
#Aoto
#blade black curtain
#Whetstone
#mikawa nagura
#Knife polishing
#yanagiba knife
#Resharpening knives
#Things about kitchen knives
#yt:cc=on