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

@peterwright9934

4 жыл бұрын

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

@knowledgehunter8919

4 жыл бұрын

Keyword WATER stone

@nickgoodman5087

4 жыл бұрын

jk

@knowledgehunter8919

3 жыл бұрын

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 жыл бұрын

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

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

@jessesalazar797

5 жыл бұрын

Justin Taylor Hahaha!

@Anna_and_Tiger

4 жыл бұрын

😄I know I was like🤯.

@earlnoli

3 жыл бұрын

😂😂😂

@painpeace3619

3 жыл бұрын

Hahaha

@RedCandleWax24

2 жыл бұрын

🤣

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

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

Жыл бұрын

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

@kiselakobasica5867

6 ай бұрын

​@@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.

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

@grzesiekforemniak

8 жыл бұрын

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

@Yito14

7 жыл бұрын

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

@DragonsinGenesisPodcast

6 жыл бұрын

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 жыл бұрын

Me doing on purpose. Does it count?

@chazzmiller1560

4 жыл бұрын

😂 for real

That whetstone looks delicious.

@JeffyNguyen

8 жыл бұрын

LOL it makes me want sushi...

@mikelitoris843

8 жыл бұрын

looks like a chocolate ice cream bar

@mikelitoris843

8 жыл бұрын

+Cordelia Enid H :-d

@psychoguardian

8 жыл бұрын

+theaberrantdon thats the joke

@theaberrantdon

8 жыл бұрын

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

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

@BigSam63

4 жыл бұрын

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 жыл бұрын

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

@fredyscanlan

3 жыл бұрын

Which we didn’t get to see!😡🤬

@HHSTT

3 жыл бұрын

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

@azgothedefiler

3 жыл бұрын

Ratatouille

Very comprehensive way of explaining sharpening knives. Thanks

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

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 жыл бұрын

+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 ай бұрын

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 ай бұрын

Congratulations. Your comment just won the Internet today.

@ringaleavo

Ай бұрын

The same reason you get reply's, boredom

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

@brainwashingdetergent4322

5 жыл бұрын

Russian Walk Exactly!

@logosrule

4 жыл бұрын

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

@Edanpoe

4 жыл бұрын

You don't trust your power.

@carolinojed

4 жыл бұрын

NHK LM i am

@StfuSiriusly

4 жыл бұрын

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

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 жыл бұрын

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

@mweskamppp

3 жыл бұрын

@@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 жыл бұрын

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

@derekhobbs1102

2 жыл бұрын

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

@tomgengar

Жыл бұрын

@@justgivemethetruth just listening lol , explains all .

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

@chrisvilla2100

7 жыл бұрын

the waves man, i was feeling that shit

@gunny4029

7 жыл бұрын

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

@dajhrm

7 жыл бұрын

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

@goham2558

7 жыл бұрын

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

@xaviermcmullen9770

6 жыл бұрын

chris walls same dude

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 жыл бұрын

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 жыл бұрын

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

@joshua43214

8 жыл бұрын

+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 жыл бұрын

Lol okay.

@AdamCraigOutdoors

8 жыл бұрын

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

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.

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

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 жыл бұрын

Anytime

@jordenmurphy150

9 жыл бұрын

You are true

@zl14l41

6 жыл бұрын

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

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

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

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

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

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

The tomato at the end was a paid actor

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

@hittitecharioteer

Жыл бұрын

I found it quite hypnotising 😵‍💫

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

@crazy808ish

7 жыл бұрын

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 жыл бұрын

crazy808ish I will make you my fabled tomato selector!

@karenaudreytodd

7 жыл бұрын

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 жыл бұрын

What shit tomato. IT is pale

@carolinojed

4 жыл бұрын

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??

'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 жыл бұрын

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 жыл бұрын

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

@IlNyaPasdOrchestre

7 жыл бұрын

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

@johnmartinez7440

3 жыл бұрын

@@Mojoman57 Yup, spot on.

@davids11131113

Жыл бұрын

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

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

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

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

@Feraoth

8 жыл бұрын

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

@Cafferssss

8 жыл бұрын

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

@MariaGonzalez-yx5kv

8 жыл бұрын

+FantasticMr.Fox It was a glitch

@draftk1ll3rdgaming50

7 жыл бұрын

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

@arcanuke3294

7 жыл бұрын

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

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

@olivianaimoli6108

8 жыл бұрын

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

@olivianaimoli6108

8 жыл бұрын

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

@olivianaimoli6108

8 жыл бұрын

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

@andrewkochi7625

6 жыл бұрын

LOL me rn

@karenvilleda2000

6 жыл бұрын

Same for me now.. lol

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

28 күн бұрын

That's what history tells us as well.

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

@The-Mr-Sz

3 ай бұрын

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

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.

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.

I am almost giddy that I still know how to sharpen, polish and hone the blade of a knife! Great video!

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

@decespugliatorenucleare3780

2 жыл бұрын

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

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

That tomato action was impressive and very artistic.

@RyuHayabusa

9 жыл бұрын

***** You are welcome

@marisolfabie5322

6 жыл бұрын

Ryu Hayabusa

@red_nagashima

6 жыл бұрын

Ryと

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

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

9 ай бұрын

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!

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

That tomato garnish thing at the end was super cool!

@tippyh4639

6 жыл бұрын

magic how he displayed/finished!

@metallicaKSA

4 жыл бұрын

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

@petset77

4 жыл бұрын

@@metallicaKSA, it's a secret.

I'm now searching for sharpening stones . Excellent demo

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

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

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

@karenaudreytodd

7 жыл бұрын

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 жыл бұрын

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

@spudhead169

7 жыл бұрын

Mobius Tomato

@jonathandpg6115

7 жыл бұрын

Karen Audrey Todd btw his knife is double edged.

@vitaliyshostak8812

7 жыл бұрын

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.

The twist with fingers at end, da facckk! Wish i could make a tomato flower like that.

Sharpening skills so badass the video warps in amazement

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

@RoadStuffUK

9 жыл бұрын

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

@Wardztv

8 жыл бұрын

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

@jawadibrahim2367

8 жыл бұрын

+Wardz Rune me too bro!

@user-yy6hh9dk1y

8 жыл бұрын

2

This is so satisfying to watch...

Thank you Master Hiro Terada for your teaching

WOW!!!! That tomato at the end takes the cake!!! Been doing this 20+ years and haven't seen THAT before!!!!! "Impressive, MOST impressive" as Darth Vader once said!

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 ай бұрын

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.

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 жыл бұрын

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.

I love this guy I learn so much from him.

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”

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

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

The stone and the base looks like a good chocolate cake!!....Awesome video! I'll be practicing! Thank you...

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.

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 жыл бұрын

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

@judyanngutierrez3319

2 жыл бұрын

@@kappablanca5192 correct

@vitalypetkevich3803

Жыл бұрын

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

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.

Yup nice closure. 😍 Lots respect for chef Hiro

That Shiny knive looks amazing wow thank you for showing this to me. :-)

Between the skill of the chef and the excellent camera work this has to be the best knife sharpening demo I’ve seen on KZread. 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.

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

you earned my respect as a sushi chef! 😋

most simple video I have seen on youtube for sharpening the knife

that tomato at the end though!

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

Wow. Just Wow that is F****** awesome man, especially the end with the garnished tomato.

that tomato swirl.. I was thoroughly impressed by that

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 ай бұрын

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

Ай бұрын

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

This dude is a master among masters =)

I’ve sharpening wrong for two years. Now I’m getting a bit better at it after watching a couple of videos including this one

Great instructional video. Thanks for posting.

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

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 жыл бұрын

your mum must be rich

@irun_mon

7 жыл бұрын

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

@Jeremy-se1kp

7 жыл бұрын

Cheapo knives aren't, anyway..

@daspedal2730

7 жыл бұрын

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

@planetx1595

7 жыл бұрын

knives*

This video is massively helpful. thank you so much. By the way, Chef Terada's knife skills are a tiny bit better than mine. LOL

Thanks again for the tips Chef! 🙏

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 жыл бұрын

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

@puckfigs9902

3 жыл бұрын

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

This was satisfying

Despite the visual technological fiasco KZread 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 жыл бұрын

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.

His hands are steady his form... perfect

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

@f00lishkl0wn

3 жыл бұрын

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 жыл бұрын

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

@tigrisgaul1896

3 жыл бұрын

I am laughing at this idiot behind the camera.

@tysonreesmusic

3 жыл бұрын

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

@michaelmoyo7250

3 жыл бұрын

@@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...

those waterstones look like they're of incredibly high quality

@KokoroKatsura

4 жыл бұрын

those are high quality japanese water stones though

His sharpening skills aside I was blown away by the tomatoes rose in the end.

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

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

You are my Hiro

@CinnamonVulpes

7 жыл бұрын

Kartal Yıldırım you're my Tadashi

@supahman9862

7 жыл бұрын

Лиса и игровом мирЕ *cringe

@benturkcebilmeyen0

7 жыл бұрын

Aha türk

@Mehmetyldrm_

7 жыл бұрын

Türkçüysen hironun mutfağında ne işin var xD

@benturkcebilmeyen0

7 жыл бұрын

Kartal Yıldırım aynen kanka madem TÜRKüm gösteriyorum ürküyor

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

steady hands Hiro :) nice technique thanks for the demo

Soaking whetstones: this guy: soak for 10 hours Like...everyone else: 5 minutes.

@williammoore7482

2 жыл бұрын

I’m sure it was a misunderstanding. He struggles with English, but I think he does a pretty good job.

@justinsimoneau5140

2 жыл бұрын

Yea I soak for around 15 mins or until the stone isn’t releasing bubbles anymore then I know it’s saturated

@clehrich

2 жыл бұрын

Really, really, really depends on the stone. Some stones can live in water and be fabulous. Some stones will start to melt -- turn into what amounts to expensive mud -- after an hour. If you're not sure, ask a serious whetstone merchant the best way to soak (or not soak) the particular stones you're using.

@akifkosay5452

2 жыл бұрын

There are many kinds of whetstones: - Splash and go, where you just sprinkle a bit water on the surface and start sharpening without any soaking. (Like diamond stones/plates) -Soaking Stones, probably the one you are using, depending on which stone you have, you will have to soak it between 5minutes and half an hour in water. -And then there are stones which you can perma soak, so you can leave it constantly in water without having issues of it turning to mud. But you can't do that to all stones. Many soaking stones will loose the ability to sharpen properly if you leave them in the water for too long.

Watching that made me want to sharpen my knifes

Beautiful. Something so satisfying watching this.

Thank you for sharing. I appreciate your skills and will use much of what I have learned here.

When I saw this, all I could think of was: *Sharpness at Maximum*

@allanwake853

8 жыл бұрын

lol

@RuneTrips

8 жыл бұрын

+1Meepman Monster...? Hunter...? Freedom? Hope I'm not wrong. If I'm not, that shit's at white sharpness with 10% affinity. What a sharp knife.

@ploobnoob3966

8 жыл бұрын

then u attack a g-rank rathian for two second and u need to sharpen again

@SatiZakito

8 жыл бұрын

That was Sharpness +2 Skill in Monster Hunter. The end result is amazing!

@prutata

8 жыл бұрын

That reminded me of the gigaton hammer.. Sigh...

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

@pauldiam0nd

4 жыл бұрын

It's in my "work NIGHTMARES"

@neonlights_12

4 жыл бұрын

Instant anxiety attack

@nicholash4587

4 жыл бұрын

It's literally in my nightmares.

@kevinlukito7883

3 жыл бұрын

in my head. " oh shit"

This was lowkey fascinating 👌🏾

Man the sound is so satisfying lol