(Mostly) kitchen knives free hand sharpening videos - Page 2 - BARF

S21FOLGORE · 12-25-2020, 07:30 PM

Masamoto Honyaki Yanagibe part 3

youtu.be/XCu-rBGFo-Y

Are Honyaki knives and Japanese sword (katana) blade are made in the same way?

All mono-steel construction knives are honyaki?

How do they make "harder at edge, softer at spine" blade?

At first, I was going to talk about ...

1) If there's any, real world advantage of honyaki knives over awase / kasumi construction
( Are they really for "user knife for real kitchen work, or just a status symbol / decoration piece?)

Are they really worth the extra cost?
(The "real" honyaki knives that are made by reputable company cost at least $800 - 900, and the price keeps going up, as the older generation of blade smiths are retiring.)

... but I couldn't make them fit in 5-6 minutes time frame I was aiming.

S21FOLGORE · 01-24-2021, 07:19 PM

youtu.be/Jg88fUi4bVw

How to practice kasturamuki video

It is not as hard as it looks.
The lack of information is the biggest problem.
(There aren't many people who teaches this kind of stuff logically.)

[/url]Screen Shot 2021-01-24 at 6.16.08 PM

[/url]Screen Shot 2021-01-24 at 6.18.45 PM

This used to be (sort of ) minimum requirement for Japanese kitchen knife use.
(If you can't do this, you wouldn't be allowed to cut fish ...)

These days, you don't have to do this by hand. (There are many devices for this.)
It is not as hard as it looks.
The lack of information is the biggest problem.
(There aren't many people who teaches this kind of stuff logically.)

The reason they say that all the basics of the (Japanese style) knife skill is in here, is because

1) It teaches (forces) you to move the blade back and forth, not to push it against the material
2)It teaches (forces) you to close the elbows, not to move the wrist.

DannoXYZ · 01-25-2021, 03:21 PM

OOoohh, aahh! Awesome!! Thank you!!

S21FOLGORE · 02-25-2021, 12:10 AM

Sharpening stone sink bridge
Naniwa vs Homemade

youtu.be/kyC4EQy4rZc

$85 vs $30
Full stainless steel construction vs 1" thick HDPE construction

I built mine long time ago.

When I purchased Naniwa bridge, I didn't buy from Amazon, or any online vendor.
I bought it from local store when they were doing year end sale.

So, I don't feel that bad (about having purchased Naniwa bridge.)
But now, after having used both of them enough, this is not something I'd spend $85.

Thread Tools
Show Printable Version Email this Page
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode

12-25-2020, 07:30 PM	#16
S21FOLGORE Veteran Join Date: Jul 2009 Location: san Rafael Motorcycles: 05 Ducati Monster S4R, 85 Kawasaki 750turbo Name:	*Masamoto Honyaki Yanagibe part 3* youtu.be/XCu-rBGFo-Y Are Honyaki knives and Japanese sword (katana) blade are made in the same way? All mono-steel construction knives are honyaki? How do they make "harder at edge, softer at spine" blade? At first, I was going to talk about ... 1) If there's any, real world advantage of honyaki knives over awase / kasumi construction ( Are they really for "user knife for real kitchen work, or just a status symbol / decoration piece?) Are they really worth the extra cost? (The "real" honyaki knives that are made by reputable company cost at least $800 - 900, and the price keeps going up, as the older generation of blade smiths are retiring.) ... but I couldn't make them fit in 5-6 minutes time frame I was aiming.

01-24-2021, 07:19 PM	#17
S21FOLGORE Veteran Join Date: Jul 2009 Location: san Rafael Motorcycles: 05 Ducati Monster S4R, 85 Kawasaki 750turbo Name:	youtu.be/Jg88fUi4bVw How to practice kasturamuki video It is not as hard as it looks. The lack of information is the biggest problem. (There aren't many people who teaches this kind of stuff logically.) [/url]Screen Shot 2021-01-24 at 6.16.08 PM [/url]Screen Shot 2021-01-24 at 6.18.45 PM This used to be (sort of ) minimum requirement for Japanese kitchen knife use. (If you can't do this, you wouldn't be allowed to cut fish ...) These days, you don't have to do this by hand. (There are many devices for this.) It is not as hard as it looks. The lack of information is the biggest problem. (There aren't many people who teaches this kind of stuff logically.) The reason they say that all the basics of the (Japanese style) knife skill is in here, is because 1) It teaches (forces) you to move the blade back and forth, not to push it against the material 2)It teaches (forces) you to close the elbows, not to move the wrist.

01-25-2021, 03:21 PM	#18
DannoXYZ Veteran Barf Roadside Angel Join Date: Apr 2006 Location: East Bay Motorcycles: CB125T EX250E Ninja250R racer CBR250R-MC19 CBR250RR-MC22 NSR250R-MC21 VF500F CBR600RR VFR750 Name: Danno	OOoohh, aahh! Awesome!! Thank you!!

02-25-2021, 12:10 AM	#19
S21FOLGORE Veteran Join Date: Jul 2009 Location: san Rafael Motorcycles: 05 Ducati Monster S4R, 85 Kawasaki 750turbo Name:	Sharpening stone sink bridge Naniwa vs Homemade youtu.be/kyC4EQy4rZc $85 vs $30 Full stainless steel construction vs 1" thick HDPE construction I built mine long time ago. When I purchased Naniwa bridge, I didn't buy from Amazon, or any online vendor. I bought it from local store when they were doing year end sale. So, I don't feel that bad (about having purchased Naniwa bridge.) But now, after having used both of them enough, this is not something I'd spend $85.