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hello welcome to mashi Japan's knife

selection

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video sharpening your knives there's a

lot to go through here there's different

styles of knives with single bevels and

double bevels different stones to use

there there's so much information out

there going to try and narrow it down

give you the most specific basic tips I

can first let's talk about your Stones

there's three types of starp sharpening

stones out there there oil Stones then

there's two types of water stones don't

use an oil stone for any kitchen knife

the oil creates too much heat and you'll

ruin the temper of the edge of your

blade and it won't stay sharp for very

long water stones are the best way to

sharpen any knife be it Japanese Western

anything with water stones there's two

types there's soaking stones and there's

Splash Stones soaking Stones you have to

submerge in water for about 30 minutes

until you stop seeing little air bubbles

coming out then the stone is nice nice

and homogeneous and you can go ahead and

sharpen your the stones that we have are

called Splash and Go Stones you

literally just splash some water on the

surface and Away you go now what kind of

stone should you use there's different

grits what do all these numbers mean

basically the lower the number is the

more aggregate per square cm so a really

low number is a very rough Stone it's

going to remove a lot of metal very

quickly the higher the number is the

more it's actually a polishing Stone and

instead of changing the angle of your

knife you're more just polishing the

surface of The Cutting Edge to sharpen a

knife normally you want to start on a

nice low number this Stone here is

actually a dual purpose Stone the one

side is a th grit which is really good

for reshaping your knife but it's not

too aggressive where you're moving too

much metal quickly and you're going to

ruin the bevel it's a good starting

point for anybody the 6000 is really

nice finishing Stone it's just enough

where it's polishing the edge but it's

not too much where you're just shining

the edge not wasting any time with this

Stone to start with Basics you want to

start with a double bevel knife the

stone goes like this the knife about

45° on the stone if you're too vertical

on the stone you're not going to get a

good sharpen along the plane you're

going to roll your Edge As you move the

knife if you're too horizontal on the

stone you're only going to be sharpening

the knife in patches and it's going to

wear unevenly you won't have a straight

Cutting Edge so 45° on the stone is the

best place to start then you want to

come up off of the stone

15° for Japanese knives there's some

exceptions to this if you're doing a lot

of vegetable chopping you want a bit

more of a wide angle so you have more

strength across the edge if you're doing

more fish slicing you want a kind of a

little bit thinner of an edge so you can

have a nice clean slice but for an

all-purpose knife 15° is the the perfect

angle for these Stones like I said these

are Splash and Go Stones so we just

splash some water on the surface give it

a good rub now we're ready to sharpen

our knife 45 15° up my right hand is

going to make a triangle onto the knife

my finger goes on the spine palm of my

hand goes on the handle my thumb goes

right here on the edge of the blade with

this triangle locked in like this I have

very good control over the knife so I

can hold my angle not going to wiggle

too much something to be wary of when

you're doing your passes or your Strokes

at the end and when you start com a

different direction you're actually

using a different muscle group so when

you push and then start to pull people

have a tendency to wiggle the knife be

mindful of this when you come to the end

of a stroke be gentle pull the knife

back now with our hand like this our

left hand is going to take two fingers

put it on the edge of the blade you

don't want to be on the stone you don't

want to be right on that Cutting Edge

you want to be just on that stone and

this is where our first check will come

into play if your knife is too low

you'll actually feel the edge of the

knife with this hand that means you're

going to be rubbing the flat of the

knife and you're not actually sharpening

if the edge is too high it'll feel like

your fingers go down the knife and then

across the stone that means your angle's

too high when you hit that perfect 15 it

should be a nice smooth transition

between your fingers the knife and the

stone so we push to the end of the stone

and then back we push and we're back so

that was two strokes for every time we

go like this we use about maybe 20%

pressure on the push and then 0%

pressure on the pull you don't want to

be pushing down on this knife you push

too hard yeah you create that bur nicely

but you're going to damage the edge you

might wear this part faster than you

wear the next part so be gentle take

your time so we start here we do a nice

pass nice nice stroke maybe five six

times then we move our fingers down not

too far don't be jumping three times

move your fingers so that your first

finger closest to your thumb kind of

takes the place of where your second

finger was you step your fingers down do

nice Strokes again maybe five six passes

applying more pressure on the edge

trailing stroke and less pressure on the

pull stroke right Edge trailing a little

bit of pressure Edge leading no pressure

after five or six

passes we move our fingers down again we

will complete

this all the

way to the end of the knife if you

noticed as we get to the edge of this

knife the tip the knife curves a little

bit so every time we move our fingers

make sure that we're still at that

45° on the stone keep going with these

passes move your fingers down adjust

your angle nice even Strokes

all the way to the very tip of the knife

just like that now how do we know that

we're getting somewhere we take the pulp

of our thumb and we run it across the

edge this way if you're doing a good job

you'll slowly start to feel a bur

developing along the edge of the knife

if you feel the Burr all the way along

the knife we can move on to the next

step you don't feel the Burr maybe it's

yes yes yes oh missed a spot yes yes yes

don't hit just that one spot start again

do a full pass of the knife you don't

have to do a lot of Strokes maybe only

do two or three Strokes for every

section but don't do just one spot if

you do only one spot you're going to

wear that part of the knife unevenly

from the rest of the blade so do that

whole pass again then check for a bur oh

I missed a little bit in the tip so

another thing to be mindful of check to

make sure your stone is always wet the

Wet Stone should be wet right right just

a couple more Strokes final pass pay

special attention to that tip cuz I

missed it last

time check for a burr nice perfect got a

really good Burr all the way down the

edge now we flip the knife over to do

the other side of this knife two

techniques here some people like to

switch hands for me I'm not so strong

with my left hand I don't have enough

control so what I'll do is I'll turn my

hips when I flip this knife over maybe

even turn the Stone a little bit just to

make sure I still hit that 45° angle but

it needs to feel controlled my right

hand instead of making the triangle on

the back flip the knife over now my

fingers are like this I still have that

triangle I still have a really good edge

control so when I lock in my angle it's

nice and stable these fingers go on the

edge of the blade like this we do the

same thing going the other direction so

on the edge trailing stroke maybe 10 20%

pressure on the edge leading stroke zero

pressure you're just keeping your

fingers on the blade to keep it stable

from

rocking right do five or six Strokes

move our fingers down five or six

Strokes move our fingers down now just

by the sound I can tell that my Stone's

too dry so I'll add some more

water make sure you're always at that

45° now you feel the first side where we

had a

burr now there's no bur on the other

side that was now the

upside just starting to develop a burr

on this side maybe not enough on the

heel so reapply some water do another

Full Pass don't neglect any part of the

knife just to save some time spend your

time take your time the more time you

spend the better of an edge you're going

to have all the way to the tip look at

that

no Burr on this side nice nice little

Burr all the way down that knife so on

the rough Stone we've created a very

strong Burr on one side and then we

pushed it back to the other side if we

can look at the edge it should be nice

and straight and even you don't want any

Wiggles and Wobbles as you go through

the edge of the knife the side looks

pretty good to my eyes you can see the

bur formed it's looking nice the other

side there's no Bur

nice and smooth all the way down no

chips no chunks missing pretty good well

we've taken our dull knife and we pushed

it back to a nice straight edge we've

created that Burr we push the Burr to

the other side now we can flip the stone

over add some water make sure it's nice

and smooth nice and wet let we go back

to the first side this point the bur

should be on the bottom of the knife

create that triangle again with our hand

fingers on the edge 45° on the the stone

15° off nice triangle good strength good

stability fingers on the blade here we

go now with the polishing Stone you're

using even less pressure than you did on

the first side we really don't need to

change the shape of the knife at all

just polishing that Cutting Edge all the

way down to the tip the rough Stone

reshapes The Edge if you looked at the

side of it' be very Jagged and rough so

the polishing Stone kind of polishes

that so it's nice and smooth so if

you're cutting some paper after the

rough Stone you'd feel the the jagg of

the edge new word after the finishing

Stone it should be a nice clean slice

okay so I just did this side don't have

a burr yet but that's okay just do a

couple more passes here nice and gentle

not much pressure keeping the stone nice

and wet focusing at the end of The

Stroke we don't Wobble the knife we keep

keep that 15° angle all the way to the

end put some water on the stone again

flip the knife over I turn my hip maybe

turn the stone a little bit find that

comfortable spot go again on this side

when you're doing your Strokes you want

to make sure that you're using the full

length of the stone as well if you're

only doing these little kind of half

Strokes down here trying to work a

specific spot you're actually going to

work the stone and warp it and after a

while you won't be able to Shar a knife

on you'll actually have to plan the

stone down again and fix your stone

before you can fix any more knives well

we're almost there there's maybe one

more trick we can do to get this even

finer of an edge with a knife you can

use a piece of paper you can use your

leather belts or by proper leather strop

like a barber uses but now what we're

going to do is just work the knife back

and

forth across the piece of paper like

this this is called stropping if there's

a little bit of a a micro bir left along

the edge or any kind of small little

Hills and Valleys Along The Cutting Edge

this is going to help polish that last

little bit out and remove that last

little micro bur off the edge of the

knife good and sharp another way to tell

if your knife is really sharp is to cut

a piece of paper you should be able to

get

razor feather the cut it's really sharp

if you can curve the cut it's very sharp

next one we should talk about single

bevel knives there's two different types

there's a fish knife which you want a

true single bevel Edge on this knife you

don't want to have a secondary bevel on

the one flat side right the other type

is more for vegetable knives these are

single bevel so really good for peeling

tasks but if you only have one Edge on

these the actual Edge itself can become

very thin and brittle so you're chopping

through some carrots or something you're

going to chip the blade so with this

kind of a knife we actually put a

secondary bevel on the single bevel side

the back is still nice and flat but on

the bevel side there's actually a

secondary Edge for these it's not super

difficult it's very similar to the

double bevel knife from this line here

is the shinogi this is your Edge so we

lay the knife flat between the shinogi

and The Cutting Edge 45° on the stone

when you lay it flat on the shogi line

and we bring it up again 15° this will

create our secondary bevel for this it's

nice and straight so I'm not going to be

turning the knife at all as I go from

one end to the other water on the stone

nice and

gentle just a couple of Strokes here all

the way to the end if the knife was very

dull you would start on the lower grit

stone work your way back up this knife

was already pretty sharp as it comes to

fix the Burr on a single bevel knife the

back of the knife is almost flat the

middle is actually concave just a little

bit but on the spine and the actual

Cutting Edge there are two flat spots so

we lay that flat on the stone then you

want to pull the knife away from the

edge towards you take it off put it back

to the top and pull the knife move down

a little bit pull the knife we're only

pulling the knife in One Direction

because we don't want to push the bur

back to the angled side we want to

create that bur a little bit and then

pull it straight so you keep that nice

flat back side so we can keep those nice

little peels going but if we were to

push or lift up we'd actually create

that double bevel we don't want that

this is a single bevel knife so 45 on

the stone 15° up couple of Strokes all

the way through to a pass lay it flat

pull towards you you're just pulling

that bir back to straight then you have

a very sharp knife again single bevel

same with a double bevel you can stop

the

knife this is a sushi knife this is the

yagi so we're going to sharpen the

shinogi line to The Cutting Edge of this

knife make sure there's nice lots of

water on our Stone you don't want to

create a secondary bevel for this we

want a very narrow Cutting Edge because

you need clean slices for fish flat on

the shinogi line 45° in the stone

triangle with the right hand left hand

on the blade

nice and gentle move our fingers

down all the way to the end there is a

situation where you do want to go back

and forth and that's if your knife edge

is actually very dull like if you ran it

across the stone this way a few times

and you had like a square Edge you're

going to have to actually sharpen the

back side of the knife as well as the

bevel side and that's just to thin the

blade out till you come back to a nice

bevel okay at that point you would

repeat the same process I'm doing now

just the shinogi line and then pulling

the flat back towards

yourself that's looking really good now

we got the nice Cut beautiful so double

bevel knives we create a bur on one side

push it to the other then we go little

by little by little back to the very tip

start with a rough Stone go to a

finishing Stone then we stop single

bevels for vegetables you want to create

a secondary bevel closer to the tip to

make it stronger for chopping through

things right again 45 on the stone 15°

up for single bevel Sushi knives you

want to lay it flat on that shogi line

polish it out and then just drag that

flat side back and that's pretty much it

for sharpening now carbon steel knives

after you sharpen you should of course

oil the blade fast as we can should have

a nice sharp knife they last last you a

long time I

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