Knifewear is the world's best Japanese kitchen knife store! We're run by a rag-tag band of retired cooks and chefs who love sharp tools. We specialize in handmade knives, cutting boards, sharpening stones, and all manner of other chef-tested kitchen gear.
You can order online at knifewear.com or visit our shops in Toronto, Calgary, Edmonton, Ottawa or Vancouver. Sharp Knives Rock!
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Where are these handles from??
You are what I call a Jedi master sensei
I learned convex sharpening on accident, as an inexperienced sharpener i couldn’t keep a steady angle but I had consistent technique, I always ended with decently sharp and durable knives. The shinny micro bevel is was everything to me.
Half INCH? Five POUNDS? I thought you wacky Canadians used metric.
how about deba knife?
Just placed order for the Masakage koishi nakiri (and saya). So damn excited to receive it!
That's awesome, I love that knife!
Down under out back Bowie, Carbon Steel, can you recommend an oil to use?
a true scandi grind doesn‘t have another separate edge, the edge you see is the edge you get. it‘s usually used because it‘s very easy to maintain, because you have this huge surface to just lay on the stone and go for it. but you have to take away a lot of material to properly resharpen the knife and keep it the same angle. and it‘s very easy to produce in the beginning, you take a hardened piece of steel, choose one angle and then get to it with a machine. but for cooking it‘s not really practical, you see it usually on (scandinavian) outdoor knives like the morakniv. i have a cheap morakniv for 10+ years now and i sharpen it just from one side until the edge is good again and the next time i just grind it from the other side. it‘s a beater utility knife, so it doesn‘t really matter if the edge is slightly off-center, because it splits more than it cuts anyway. ❤ but it‘s a great knife, just not for cooking.
I don't eat from anywhere that has cats around the house 🤢
Not the cheddar on the burgers omg you need americannnnnnn 🇺🇸 🇺🇸 🇺🇸
Omg I thought that knife was a huusk at first lol
mmmmm sweaty cheddar
Owesome job bro my best regards .KC from Baghdad
Very happy with my purchased bulk knifes from Japan. A few trash but a lot of goods. Thanks for the video
I had my buddy make me some, he’s a welder and made me some custom ones with my name engraved🤣
Looks solid. I use a tortilla press ❤
Nice!
Who presses burgers with parchment paper lol
I’ve seen that before in some place. I think so residue doesn’t get on the press and you can just peel off the parchment. Can be really convenient if you are doing batches.
They're insanely expensive though! I mean granted they're insanely thick and handmade but Jesus Christ!
The presses? A large part is because they're made in Canada, so workers are paid a fair wage.
Guy on left sounds like HOMELANDER
I guess I have to finally watch The Boys...
@@KnifewearKnives you’ll love it . Twist and turns
pro tip from an actual (former) pro: use wet paper towels to stop the board from sliding around and after you‘re done and you put everything away, you can clean your board in the sink and use the same paper towel, that‘s still wet and waiting under your board, to wipe your counter clean. also put stuff away and clean during cooking. it‘s much more fun to work in a tidy work-space and i learned the wet paper towel technique and it helped me maintaining a tidy and clean space while cooking.
it‘s a pity that bamboo isn‘t the best material, it would be so nice because it‘s really cheap and sustainable. but the problem is that it needs to be so compressed and there are so many layers, it‘s like half the board is made of glue, which is really hard. always keep in mind: if your knife and the cutting surface collide, something‘s got to give. and you don‘t want it to be the knife.
Wow on the outro. Love the geekiness!
Thank you!
I got an atlas pizza steel a year or so ago and have been loving it. Came with a little manual for care and some recipes as a couple ideas to get started, so I'm sure their burger press is just as great.
That's awesome! We got one to test, I'm excited to give it a go!
Teasing the sasquatch like that should be criminal.
will those pans warp when seasoning them on a ceramic stove top like normal carbon steel pans?
I find with both kinds of pans, a slow pre-heat is essential. If warped both heating them too quickly, as I have cast iron. I start low, let the whole pan heat for 10ish minutes, then crank the heat and they don't warp.
quit calling knife enthusiast "nerds".
Mmmm🤤 Old Dutch ketchup chips.
Cool format. The guys making the burger press need to hire someone who knows how to weld if they gonna charge 65$ for it.
Do the Turk pans come pre seasoned?
They come heavily greased to prevent rust, so you'll need to wash them well, heat them at 500 for 1 hour, then season as normal. I found they took seasoning super easily!
Tojiro dp on the way. 176 Canadian.
Lovely ☺️
Great vid, thanks! Maybe in some distant future you can remake it with even more consistent comparisons (sorry, I'm a control freak) ;) I really appreciate it!
Hey, maybe I'll give it a try! I'm pretty haphazard so this is usually about as scientific as I get...
@@KnifewearKnives I get it, it was 100% worth to watch anyways!
I never know if people are showing such slow moves so I can see them clearly or it's the speed I'm actually supposed to do it ;) ?
Good question! Accuracy is much more important than speed. Speed doesn't hone better, it only saves you time, so i always suggest folks go as slow as they need to to be accurate.
Good video! I have an old knife I found in a thrift store 20-30 years ago that had a stained blade, not actually rusty. I’ve never cleaned it or had to sharpen as it’s nearly razer sharp and simply keeps it edge. I want to clean the stain off the blade as you can see wavy lines of bluing underneath the stains/patena and I’d just like to restore it and see it as it once was new. I’ll try your bar keepers powder.
That's definitely a good start! That said, that staining or patina typically needs to be removed with more destructive methods, such as sanding.
😍
Hi quick question.... noticed you had sharpened the edge before moving up to the shinogi line.... thats quite different to what the others are doing, which is starting from shinogi and moving down to the edge. Does it actually matter? Or is it as long as its done in sections, the hamaguri shape will be maintained? Also, what is your preference among the 3 fujuwara lines given the stark difference in price? Is the price difference due to the actual material used, AS vs white 1? Seems quite a bit more expensive if thats the only differences
Good questions! There shouldn't be a difference, but it's largely dependant on your ability to feel the convexity and judge for yourself whether you've achieved your desired results. The convexity should be maintained either way, I find it easier to start from the edge. Personally I prefer the Denka, but they're all awesome. The same amount of labour more or less goes into the Maboroshi and the Denka, as he hand-laminates the steel for both in-house. The Fujiwara Nashiji comes pre-laminated, which is the biggest difference price and hardness-wise.
Gyuto green nagiri yellow petty both. Beautiful
Not sure what the last one is exactly
Stunning. Stainless steel or Carbon?
This guy is high carbon steel!
Will these skills help with a tojiro dp? I'm getting the 8.2 inch and you're using a 240mm.
Absolutely! Gyutos function using mostly the same techniques regardless of length.
Looks like a topographical map.
This is making me hungry
I think the primary action of bar keepers friend is that it contains oxalic acid, not that it's an abrasive. And I agree with others, that vinegar should work as well (maybe not *as* well, but still an option! It chemically reacts with rust, making it easier to remove)
Absolutely, I mis-spoke, it's the oxalic acid doing the work!
When its just cheeper to buy a new knife.
Cool blade ❤ can I ask what are the circular spinning stones what type of sharpener is that I could see that being a great addition to my sharpening arsenal. I’ve mainly seen them used in Japan and always wondered about them
They're awesome, we've been using them for around 15 years and they're a lifesaver. The brand is called Hoyo
our household is vegan, so no chicken here ^^ not even for the cats, they‘re allergic to chicken 😂 but i used to be a chef and breaking down chicken is one of the things you really need to get good at. same with whole fish, de-scaling, fillet etc. ❤ i would say just don’t eat animals, but if you do, at least do it right. ❤ much love from germany
She deems a little dense lol
What benefits do you find with the glass stones over the ceramic. I use the Shapton ceramics by the way. Always been curious about the glass ones.
Shapton Glass is also a ceramic stone, the "glass" in the name just refers to the glass backing the whetstone is mounted to
@@iggywow awesome reply! Thanks man!
What @iggywow said! They're awesome stones.
old handle in my opinion was better, nice restoration 👍👍
don‘t throw away celery leaves, they are a great garnish and i often mix a bunch of them with salt and let it sit in a closed container. the salt will absorb the flavour of the celery and it makes a powerful celery-salt with a lot of punch with a million applications. ❤
Pretty. Sweet knife
I have a Spyderco itamae Bunka that has a loose handle, Is there a mail in service to get it fixed? I absolutely love the knife it’s so thin and tough and just glides thru tons of prep.
Hey, handles do vary based on the size of the knife's tang, so your best bet is to email us at hello @ knifewear.com to ensure we have a handle that fits. You can learn more about our mail-in service here: knifewear.com/products/knife-sharpening-mail-in-service