Пікірлер

• 
  @donlessnau39833 күн бұрын

  excellent. thanks very much.

• 
  @IndianLondoner15 күн бұрын

  Thank you. ❤

• 
  @mirahad198524 күн бұрын

  Точить надо на себя!

• 
  @169abeАй бұрын

  the 1/4 curve / shape near the tip is a tricky part when sharpening a knife. 😎

• 
  @hughdietz3323Ай бұрын

  well explained principles with effective demonstration.

• 
  @drewgeorge2052Ай бұрын

  😡 'promosm'

• 
  @Sercil00Ай бұрын

  What, seriously? A short, easily digestible video, not a 50 minute one? And it's even including hard numbers and a method to measure the pressure, and not just a lot of "you just gotta feel it" or "just use light to medium pressure" which could really mean anything? Very underrated video.

• 
  @andreasjonsson8075Ай бұрын

  What are that block under your stone holder? L

• 
  @kouroshmikhaelian-qx8pfАй бұрын

  Good ❤

• 
  @kouroshmikhaelian-qx8pfАй бұрын

  Good ❤

• 
  @kouroshmikhaelian-qx8pfАй бұрын

  Good ❤

• 
  @kouroshmikhaelian-qx8pfАй бұрын

  Good ❤

• 
  @billallen7716Ай бұрын

  Why does he pull away from the edge and some guys push towards the edge which is the correct method

• 
  @577buttfan2 ай бұрын

  Nice, but never use metal utensils on cast iron. You'll scrape off the seasoning

• 
  @user-gn9mx3mb7k2 ай бұрын

  Basting actually does nothing. People think it does. But it adds nothing.

• 
  @robertmunguia2502 ай бұрын

  Link for jewel stick?

• 
  @ft57402 ай бұрын

  Why you dont go up and down ?

• 
  @danielkulla93842 ай бұрын

  *Promosm*

• 
  @allent40213 ай бұрын

  Follow the curve - good point.

• 
  @wendybaryl68673 ай бұрын

  Excellent ❤❤looks delicious ❤

• 
  @antonc1084 ай бұрын

  Pro and effortless

• 
  @antonc1084 ай бұрын

  Sibei Ho!

• 
  @Yulytrash4 ай бұрын

  99%Titanium ?

• 
  @user-xf4es7eh9y4 ай бұрын

  nice job. the red market almost looks like blood on the yellow stone which is making me nervous. i use black marker lol

• 
  @antonc1084 ай бұрын

  Kia Sih Joo Mai Sng Toh.

• 
  @willowhome6 ай бұрын

  Can this pot be used on a wood stove? Thank you

• 
  @jaymecollier91067 ай бұрын

  Can you use this to cook bacon on a charcoal grill? 0:11

• 
  @bigdaddyroad2 ай бұрын

  Yes

• 
  @HLi-eu5er7 ай бұрын

  Great! Now I've got to get a good bread knife...

• 
  @eileensnitch42918 ай бұрын

  Thanks David.,

• 
  @HarryDK9 ай бұрын

  should I get this one or get 2 stone CR 3000 + CR 1000? This is obviously cheaper, but anything else to consider?

• 
  @Alexandros_Patsialidis3 ай бұрын

  same here 🙋🏼‍♂

• 
  @robertmunguia2509 ай бұрын

  That’s a nice holder! You have a link for holder and stone?

• 
  @luciushigh7854 Жыл бұрын

  'promosm'

• 
  @Phuong.Nguyen- Жыл бұрын

  Good video ❤😊

• 
  @tobyflenderson892 Жыл бұрын

  Sharp shit

• 
  @XSFlanger Жыл бұрын

  This is so strange, I'm trying to sharpen ~60HRC Japanese Gyuto and even after spending 10 minutes sharpening one side, I still can't feel burr with my finger pad. Meanwhile there is a fairly big amount of slurry formed on the stone and I constantly watch it not to dry up. What am I doing wrong? Bad angle?

• 
  @MrxSheeK Жыл бұрын

  Yeah, use a coarse stone to get a burr then move finer

• 
  @y09s0th0th2 жыл бұрын

  Boss never show his handsome face lolol

• 
  @anthonycapo19982 жыл бұрын

  I really like your videos. I can tell you have a lot of knowledge. You should make longer videos haha

• 
  @gerwynlee75062 жыл бұрын

  hi, is there a way to remove scratches on the body of the knife? and also how to maintain to prevent?

• 
  @Reza-nz2re2 жыл бұрын

  Anyone tried Suehiro 5050 (5000 grit ceramic stone) ??

• 
  @knifesharpeningnorway2 жыл бұрын

  Thats a beautiful gyuto/chef knife. I use pull and push myself and last strokea always edge leading to get rid of the burr

• 
  @ryanhuckins66692 жыл бұрын

  Do u sell these knives ?

• 
  @vadimk21092 жыл бұрын

  This is a bread slicer not paper slicer ! better to show on actual ingredient

• 
  @usprulse3 жыл бұрын

  show me a video of you cutting spring onion stacks. If you can cut trough 2 stacks with out dulling the knife i would say oke i will consider buying this knife xD p.s my knife only cuts 1/3 and gets dulled instantly

• 
  @thesids72 жыл бұрын

  You are everywhere, pasting same the same comment

• 
  @bruh-uq2zx3 жыл бұрын

  My knife is looking at me weirdly

• 
  @frankhead5933 жыл бұрын

  I have same stone.. i usually put 10 minute to soak..I can use this like splash and go?

• 
  @georgeyoung42922 жыл бұрын

  No.. Off course it must have been soaked before judging by the water staying on the surface.. If you have suehiro rika than you have (so do i😉) the best stone in my opinion..

• 
  @Lithuanian2943 жыл бұрын

  hello. where in europe can i buy shibata kotetsu 210mm knife? where I was looking is nowhere to be found. thank you

• 
  @Lithuanian2943 жыл бұрын

  hello. where in europe can i buy shibata kotetsu 210mm knife? where I was looking is nowhere to be found. thank you

• 
  @Apredator813 жыл бұрын

  Hi, do you think it is possible to remove it from the base eventually? Thank you

• 
  @franktechmaniac74883 жыл бұрын

  The Tojiro F 737 is as good but costs only 20$. Why don't you show that?

• 
  @david4192243 жыл бұрын

  Wish he cut the rest of it

• 
  @fredericdehainaut28153 жыл бұрын

  This stone is normally not “splash and go”. You have a better result when you soak it during 15 minutes