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cuttingedgeknives
United Kingdom
Приєднався 8 лип 2011
Handmade Japanese Knives, Accessories & Houseware since 2011.
Free UK & Worldwide Shipping / Price Match Promise & Klarna Available
Visit us at cuttingedgeknives.co.uk
Free UK & Worldwide Shipping / Price Match Promise & Klarna Available
Visit us at cuttingedgeknives.co.uk
Hatsukokoro Hayabusa Rainbow Damascus Gyuto 210mm
Hatsukokoro Hayabusa Rainbow Damascus Gyuto 210mm
Переглядів: 246
Відео
A fun sharpness test
Переглядів 59410 місяців тому
Just how sharp is a Yoshida Hamono ZDP189 Santoku out of the box? This sharp!
Packing your orders
Переглядів 15410 місяців тому
Once you've clicked that order button on the website, we spring into action! It all starts with a notification on our phones that your order has been received (we say a little thank you for each ping on the phones 😊) and then haul ass to make sure all orders are checked, packaged with care and sent as quickly as we can. As we're a small business, we do it all here and love every single shipment...
Nigara Hamono - Forging a twisted damascus yanagiba
Переглядів 4,8 тис.11 місяців тому
A beautiful insight into the forging and finishing process from the master blacksmiths at Nigara Hamono showing the incredible work that goes into making one of their highest levels of yanagiba. This video is provided and shared courtesy of H&K Co. Ltd / www.handk.co View all Nigara Hamono knives: cuttingedgeknives.co.uk/collections/nigara-hamono
A guide to Japanese chef knife steel
Переглядів 7 тис.5 років тому
A quick into to some common steel types and properties of Japanese knives.
How to use a ceramic honing rod
Переглядів 30 тис.5 років тому
The fine finish of the honing rod helps maintain the edge on your knife when used regularly. Ideal for both a home or professional kitchen, the core and tip are made of a hard rubber which helps lower the risk of damage in comparison to many other ceramic rods. We recommend thinking about using the honing rod in the same way as a polishing stone and combine it with a leather strop for the final...
Protecting high carbon steel knife blades
Переглядів 47 тис.5 років тому
Protecting high carbon steel knife blades
Sharpening techniques for Japanese knives
Переглядів 8 тис.5 років тому
Sharpening techniques for Japanese knives
Storing your knife safely A guide to sayas, blade guards and MagBlok racks
Переглядів 1,7 тис.5 років тому
Storing your knife safely A guide to sayas, blade guards and MagBlok racks
Thanks much!
The rap music makes no sense in a video with these divine knives. There should be classical or instrumental music instead.
I like rap, classical is slow and boring
Nice! Fun test 👍👍
Damn, if that's normal printer paper it's one of the very sharpest kitchen knives i've ever seen.......congrats. Now, for the rest of the story......method?
That's out of the box sharpness so process was just open box, do this 😁
@@jamesyoung1984 Even more impressive......is that normal printer paper?
@@billyboy7 yes - they're very sharp out of the box
thats beautiful yanagiba
That's a Sakimaru knife, not Yanagiba!
It's a yanagiba, sakimaru refers to the shape of the tip.
@@jamesyoung1984 Dude, get your info straight. The profile is exactly what differentiates it from the Yanagi and Takohiki, but with the same exact blade geometry. They're made from 270mm and up.
Sakimaru is tip shape. Profile differs between yanagiba and takohiki. Sakimaru by Nigara Hamono are usually yanagiba profile
Thank you for this. After disappearing the knife sharpening rabbit hole, this is much more straightforward.
As a professional chef I'm just about only using a regular sharpening steel, that's all you need. A ceramic or diamond steel you will hardly ever need. I've been using my knives each day for over 1,5 years without using any other means of sharpening them. I'm not saying a ceramic or diamond steel isn't needed. If it works for you, by all means go ahead. But to say that you need to use a ceramic steel each week to keep your knives sharp, no.
It depends on your knives I guess. Most Japanese knives use steel that's harder than the steel in a typing sharpening rod so if that's the case the rod won't do anything and risks chipping your knife. If your knives are softer steel like a Global or Henkel then sure, use what works for you but a standard steel is not the best tool for the job with most Japanese knives.
For some reason I thought these master should be speaking Japanese but somehow they are speaking Chinese?
They are interviewers
When art and use come together in a work of perfection. Superb appearance in equally superb proportions.
bro made the rust on the knife disappear with that eraser
Yeah that the point of that product
Always great top see these Masters at work, they make it look simple when we all know it is defiantly not.
anywone knows what brand is that rod?
Very good video, super helpful and exactly what I needed. Good visuals, to the point, great information. Many thanks.
Thank you for a great instructional! I've been wondering why people lead with the cutting edge on the rod, when doing it as you show (leading with the spine) makes MUCH more sense when re-aligning the edge! Thanks for proving that I'm not crazy!
So what's the proper way to clean your rod?
You can scrub it in a sink with some warm soapy water and a brush
I've been doing it knife blade facing away from me
What the hell is "two two peas"?
Two peas stacked on top of one another is hight to keep it at.
He means two 2 pence coins stacked on top of each other. A single 2 pence coin is about 2mm thick.
(English coins)
olive oil is cheap and works wont dissolve patina just prevent rusting
We recommend a non food oil as this can potentially go off over time so a mineral oil is better and for the amount you need, a 50ml bottle of camellia oil is very cheap.
And to make things even sweeter, as of 05/10/2022, the honing rod used in this video is on a 50% discount if you buy another item. Bargain.
When you say weekly is that for someone who is just a home cook or for someone who is a chef and preping a large amount of food everyday?
Home cook. Pro will be every hour or so
Great video, thanks! By the way, can you use water with a ceramic rod?
I know this reply is late, but I notice a better polish on my Japanese steels getting the rod wet before hand. I am cutting for 8-10 hours a day. I have gotten to the point where I will only use a ceramic rod
Rods only last a couple of years?
it will eventually need replacing yes but probably lasts longer than a couple of years :) You would be able to clean it too if it's not working as efficiently.
It will lose grit over time, i work as a butcher and we use rods on daily basis all the time. After a few years the surface of the rod will definitely become a lot smoother than it was when brand new, therefore it is not going to sharpen a knife as good as new. We use steel ones, i dont know wether a ceramic one lasts longer or not.
lol we got like 25 years old rod
using 2x2p coins as a mental angle reference is very handy - thanks!
It's all shits and giggles until someone giggles and shits....
😂😅😢
This worked out great thanks for the vid!
Great video sir! I'd like to add that Camilla oil does eventually turn brown and harden if one leaves a knife in storage. Easy to remove with Acetone. I now use Break free CLP as a knife edge preservative-John in Texas
Should the wooden sayas be oiled or not? Thank you
You can oil it with a foodsafe oil like linseed or Danish oil or if you prefer, a wax like beeswax is also a good option. You don't have to treat a saya though, it will be fine without it.
@@jamesyoung1984 thank you!
He really said ninja lube with a straight face
ninja lube got me laughing
Just to let ya know “Ninja Lube” got you a sub LMAO!!!!
Beautiful knife
Sir can i use any oil to protect carbon steel from rust?
We'd recommend something like camellia oil cuttingedgeknives.co.uk/collections/honing-rods/products/camellia-oil as it's food safe
What's the name of that other full carbon knife?
Fantastic video- possibly the clearest explanation ive seen!
Very nice patina on that blade...