Name: 日本の名工シャープナーに教わった...。(レベルアップ) (I Got Schooled by a Japanese Master Sharpener... (level up))
Uploaded: 2021-01-14T10:00:02.000Z
Duration: 12 min 9 s
Description: VoiceTubeの動画で発音を聞きながら英語表現を覚えよう！学べる英語：

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What's up guys, this is Alex. This week I am in New York City. I'm here for many reasons including one super important one

accepted to meet me to show me around his shop, here in New York City, and also,  (and this is a bit more embarrassing, to

this is the place. I'm a little bit not straight if you know what I mean.

Very nice to meet you. Thank you for coming so I kind of grew up with the company

The owner is a close family friend, you know, this was my playground when I was little I started selling knives

They said oh you want to try sharpening? Sure. Of course. I want to try. I'm interested

So that was the beginning and then a lot of people ask me. Oh, so when are you done learning?

But for me, there's no such thing master Mizuyama in Tokyo, Nenohi, Misono, Masamoto

These are some of the companies that we work with I get to learn from some of the best in Japan

Take it home to New York and then teach in English, you know my teacher he was doing it for over 20 years

He still went to Japan to learn to improve that sound like a very Japanese thing. There's no end to the learning. Oh wow

This is actually what the knife makers used in Japan to make knife

But we use this for sharpening knives. It seems like the coarse

Sharpening. So this makes your process a bit easier but faster not easier

Okay faster if you mess up it messes up very quickly your knife gets very small

Then that side we have the the Japanese or traditional Japanese knives they are  single edged

So, let's start here your standard chef's knife the double edge with the Western shaped handle next

We have something a little bit more special western blades with a double edge chef knife with the Japanese handle

One-of-a-kind. It was made by mr. Ikeda blacksmith Ikeda and you can see the design that he put in for the blade pattern

It's actually representing Mount Fuji and the moon

this isn't drawn on this is actually the design of the Forge and then the pattern that shows and the last we have here this

Is a very traditional single edge Japanese knife. So this is called a Yanagi

You can tell it's a single edge because the front and the back look completely different

So I heard that only on Japanese there is  a recess. Yes. The back is actually hollowed out. There's less friction

The food sticks less the food sticks less if you love cooking and if you buy yourself a good knife and you can't sharpen it

That's sad because then you will have a beautiful knife. That is just useless. I share that feeling as well

So I brought my my own knife with me. I sharpened it to the best of my ability

But I would love to get your opinion on it can you take a look at mine. Oh super

Okay guys, so this is me again, but Alex from the past this time. I'm about to go to New York City

But before I do that, I need to sharpen my knife

Obviously don't know if Vincent is gonna be proud of this

I seriously doubt this but I'm sure I'm gonna learn very much also

I'm really looking forward to seeing his face when he reads the title of my first video the day I

Mastered sharpening master pack in all up. I'm gonna protect this blade and off we go

Here we go. be without any filter just be as rough as you can possibly be

So, you know, touch the edge and you can kind of feel it whether it's sharp or not

It should feel almost like a very tight guitar string

So another thing you can do is use your fingernail when you lay it on it should catch on the fingernail

So if it's a dull knife, that's gonna slip right off. Those are sketching by the way, it should cut through

Very very smoothly. If you have a very sharp knife, it's gonna be more quiet. The bevel It's very good

but if you look very carefully there's kind of

Rocking a little bit. So when you're sharpening it very very subtly. You're probably

Rocking a little bit. So if you're a little bit more careful with that you get a more crisp edge

Definitely feels like you did a very good job if you want to go upstairs so we can actually work on the stone. Oh, I love to.

Let's get everything together. Oh, yeah, let's get geared for sure. I'm gonna get a private lesson

I eyeballed the angle. Then I am going to just smooth

Like this then I would slowly move my way up I feel the great amount of pressure

But there's a couple things that I would do a little bit differently. That's interesting.

You kind of eyeball the angle ideally you want to feel the proper angle two fingers half on the knife half on the stone

Right, and then I lift until I feel that edge

Is touching the stone properly if you don't find the proper angle and you're too high

You're gonna make your knife very small. If you're too low. You're not gonna sharpen any. yeah. You're not doing anything

I like to start by sharpening the tip use your elbow and shoulder

So you find the angle and then you just make a contact you make it touch

Exactly. You can see where the metal is taking off, right? Oh, wow, so slowly

I lift up I lift up I lift up and now you can see that the tip is what's being taken off. Yes

So now this angle you remember it it's easier to do it

You sharpens two fingers here your thumb down here. You did the whole knife. I do it in sections. I start at the tip

In sections same pressure in each point and you want to keep doing this until you build up the burr

It happens to me that the blade just goes in in the stone. Instead of pushing toward the stone

Pull wherever the edge is facing away from the edge

Actually one more thing is that this mud this is actually metal that's coming off of your knife

Mixing with the stone don't wash the mud off

It's like an abrasive paste. It's like an abrasive paste.

Yeah, you want to use it and it's gonna sharpen more efficiently. I would get my burr on one side

I would flip the plate get the burr on the other side and once I get it on the other side

I just go to another stone. Yes. That's what I do.

Ok. very assuring. That's what I teach in the video, so.

So on the finishing stone, we do everything the same as the first stone. Find the angle

I mean, I noticed immediately. There is no sound

I'm just using the weight of my hand guiding the knife along the surface of the stone. I don't need to press very hard

More gentle more subtle and so does the pressure right?

字幕リスト動画再生

日本の名工シャープナーに教わった...。(レベルアップ) (I Got Schooled by a Japanese Master Sharpener... (level up))

properly

technique

pattern

basically