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(Mostly) kitchen knives free hand sharpening videos

Giving the life to the lifeless thing
(Sugimoto CM2524 quick restoration)


You’re NOT restoring / sharpening museum piece.

You’re doing this for kitchen work.

Over the time, the tip gets damaged.

The edge gets rounded and/or chipped.



This is how you can fix the beater without driving yourself insane.
 
Support your local business , “Hida tool” in Berkeley, CA



XH2C4499 by T K, on Flickr



I didn’t edit this photo. This is straight out from the camera (Fuji X-H2, with vintage Canon FD24mm f2 + Metabones Speed booster + Nisi VND filter).



The film simulation that I used is called “1970’s summer”.

I like using this film sim while shooting midday, especially in summer time.



The store outside appearance hasn’t been changed since the early 90s (the first time I went there.)

Probably hasn’t changed since 1984 when they moved to this location (from San Rafael.)



Inside shot

XH2C4508 by T K, on Flickr



I normally don’t do a lot of vertical shot.

But, this one, I wanted to do verical.

That camera backpack is mine (intentionally left there, since the store was pretty much empty, I was all alone. Oh, and I DID ask permission to take some photos and videos. The only thing I was told was “Please don’t photograph “Takamura” brand knives (as there are other importers / competitors who are also selling Takamura knives.)



This is how this store looks lie when you’re inside.

It’s narrow, but pretty long front-back.(And there’s even more space back there, which is a work space.)



They have major brand Japanse whet stones, SHAPTON, SueHiro, King, … but, they also sell things you don’t find at other online retailers.

XH2C4501 by T K, on Flickr

(You can see small cardboard box right next to “CERAX” stones by Sue hiro. Those are small, small pieces of natural stones. About 20 years ago or so, they had even more of those small pieces of stones.

If you drop and break the stone, don’t throw them away. You can use them for a lot of things.)



XH2C4503 by T K, on Flickr

Stones, kitchen knives, screwdrivers and hammers, then, the entrance to the workshop area.





XH2C4505 by T K, on Flickr



XH2C4504 by T K, on Flickr



XH2C4505 by T K, on Flickr



Turn around, there are some more kitchen knives



XH2C4506 by T K, on Flickr



XH2C4507 by T K, on Flickr



If I were not careful, I’d easily end up spending $300-500 in just one visit.



Not just kitchen knives and sharpening equipment, I’ve also purchased quite a bit of wood curving tools for my art project.



Hida Tool inside by T K, on Flickr
 

No Country for Old Steel
(The future of White steel & RIP Hitachi steel)


[Disclaimer] There are no firearms in this video!

“Hitachi steel” no longer exist.
The company with so much history and story was sold to Bain Capital (Boston, MA, USA), back in the summer of 2021.

The new company’s name is “Proterial”.

“So what?”
Some of you might ask.

I made this video because of the comment someone left on my 2-year old video.
(I don’t re-watch my old videos. The only reason I read that comment was because of Youtube notification.)
Basically, the comment says how he’s close to Shinich at Watanabe blade, and how his (Watanabe blade) heat treatment is precise, even Hitachi steel takes Watanabe’s data as reference for R&D.
Which, I don’t care and am not interested at all, EXCEPT for the last part.

Does this person know the fact that Hitachi Steel no longer exist?
Does he know that White steel is NOT making any real profit to the company?
The design philosophy of this product (white steel) is the product of the days gone by.

It is NOT an easy steel to forge (heat treat) properly.
It requires years of experience AND a lot of practice.
It is NOT an easy steel for the end user, either.
It gets corroded VERY easily and quickly.
It will chip easily, if you’re not careful.
It won’t hold the edge that long.

Just like, the original 1911 in .45ACP which …
…requires a lot of practice and experience, to use it safely and efficiently.
…isn’t the easy option for the shooters.
…AD / ND can happen very easily if the person is oblivious
… holds only 7-round (in original magazine).

They are full of anachronism.

The biggest downside is it takes unnecessary (by today’s standard) amount of training and practice, which isn’t required with most of other options.
The whole reason it stayed in production, even though it hasn’t been really making money, is because of the “Japanese mentality”.

Now, the top of the company who’s making decision are no longer Japanese people, there’s a good chance of White Steel line getting discontinued in near future.

The link to Proterial “YSS (Yasugi Specialty Steel) date sheet
https://www.proterial.com/e/yss/search/shirogami1.html

Video I posted 2 years ago
 

Natural Stone that you can actually afford / real world Yanagiba Hi Performance sharpening



Demonstrating how I use these natural stones for real world working knives.

Yes, there is a way to try, to experience the world of natural stone sharpening, without breaking the bank

The inspiration

Warrior Poet Society channel
https://www.youtube.com/@WarriorPoetSociety



Music
Artist name: Lance Conrad
Song Name: High Noon (light version) (instrumental)
License#: 6211712683
file:///Users/macbookpro/Downloads/Audiio_Lance%20Conrad_High%20Noon%20(Light%20Version)%20(Instrumental)1715297830734.pdf
 
Two knives under 7 minutes
Natural stone sharpening #2
Two stones, newspapers, that’s all you need.


Quick follow-up of the previous video.

Demonstrating how to use natural stone in the real life.


Don’t waste your time & money.
You don’t need anything fancy.
1000 and 6000-8000 grit stone, and some newspapers, that’s all you’ll need.
 
There are better cases for the sushi chefs…

You just didn’t notice (Thinking outside of the box)






I HATE those knife rolls and knife bags you see all the time on internet.

Why anybody seriously buy these things is beyond me.



I just recently realized that I’ve always had nice transporting case/bag.



[Disclaimer]

There are no firearms in this video.
 
TOC knife, by Jack Carr x New West Knife Works



Jack_Carr_TOC by T K, on Flickr



Just received yesterday (July 24th. Wednesday).
TOC stands for Tactical Outdoor Chef knife.
It’s a collaboration between Jack Carr and New West Knife works.

Typically, knives advertised as “Outdoor Cooking Knife (kitchen Knife)” are real P.O.S.
(And quite often, the designer of these knives have never actually used the blade.)

Not this one. And this is “half tactical, half camp kitchen knife”, NOT a 100% cooking knife.

I used it for making my dinner tonight, and took some video.
I have only one good photo, at this moment.

But, this one was so much fun to play with. I will write more, later.

(And definitely make some videos.)
 
TOC knife#2 July 27th. Saturday


Three more pictures.
I’m working on the video.


Sheathed

Sheathed_1 by T K, on Flickr



Size AND Blade Profile comparison, with
Takamura R2 Santoku (180mm)
Chris Reeve Sikayo (6.5-in)

Size_3 by T K, on Flickr



You can probably tell, why I don’t use Santoku, and why I’m so happy with TOC.

THAT CLIP POINT is so nice!

Yes, I know I’m a minority (who likes really sharp, pointy tip)
And that preference is NOT about aesthetics, but about the function, the way I use my knives.
(Will have to go to work now. I’ll post the video once it’s uploaded.)



Swedge Grind

Swedge grind by T K, on Flickr
 
Video uploaded

[short knife film] TOC knife day one, Jack Carr + New West Knife works


 
Just bought an 8 pack of Farberware dinner/steak knives. Cost me nearly 13$

I'm feeling pretty baller about it.
 
Pro Sushi Chef’s knife story [Sugimoto 2524 slicer and Tsukiji Masamoto Deba]






Experimental video
Shot entirely on GoPro (Hero10, if it matters to you) at my work, WITHOUT permission.
Lighting is terrible.
Audio is pretty much unusable.
Framing / composition too boring, nothing to talk about it.
Trying to save otherwise useless footage.
 
Paper cut “test” is a total bul&sh*t


Quick demo & explanation of “why paper cut test is total Bu&^ Sh*t”.
And my “rolled up towel cut” is NOT a test, it’s just a demonstration.
I don’t need to cut anything to “test” an edge.
Murray Carter’s three-finger test, sharpie test, that’s all I need to check the edge.
 
TOC vs Takamura R2 Santoku vs Spydiechef, cutting Salmon, Avocado, Tomato





Preparing my lunch with TOC (Tactical Outdoor Chef) knife(blade designed by Jack Carr), along with Takamura R2 Santoku, and Spyderco Spydiechef.

This is NOT a test. Not even a comparison. This is just a “slice of a life” kind of story of a guy who happens to be a sushi chef and a big fan of adventure story.

Originally I was going to make this video with the sharpening sequence of this knife (which I already recorded and started editing), but I changed my mind.

This video works better without putting too much stuff in it.

Shot entirely on Fuji X-H2, with just one lens, vintage Canon FD 24mm f2 (with Metabones Speed booster, as always).

I normally shoot my videos with 50mm, 85mm. Sometimes 35mm. Rarely go any wider than 35mm, but for this video, I needed 24mm. (The widest angle lens I own.)

Turned out pretty good. (35mm would have been too tight. I also have 28mm which might have worked just as well. But, overall, I’m happy with the way it looks.
 
Pork cut test, again, with TOC, Takamura R2 Santoku, Spydiechef.(+ Small Sebenza 31)








I cut Pork, Onion, Carrot, and Garlic with those knives.


What I noticed, while cutting foods using these knives back to back,…


Spydiechef has worst food drag of the bunc

TOC is the king when it comes to "meat cutting', which doesn't surprise me that the knife being crossover of "tactical" and "kitchen".
(Keywords, penetration, cutting through fibers, protein, fat, connective tissues)

Overall winner is, of course, Takamura R2 Santoku. (For cooking duty)

Small Sebenza is surprisingly capable, for its size.

If you don’t have a dedicated kitchen knife with proper geometry, forget about slicing vegetables thin.
 
Are 420HC, AUS-8 still relevant in 2024?






Steel snobs live in the world of internet.

And they don’t cut anything, well, other than paper and tomato.

(Because they want to preserve their precious knives’ edge. Because at the moment the edge of your knife touches on the sharpening stone, the resale value goes down drastically.

They don’t use the knives, don’t want to use them.

Yet, they talk about edge retention all day long…
 
Pro Sushi Chef’s knife modification, Double bevel to Single bevel, Part 1


Cutting demo of the modified TOC knife, and Benchmade Mini Adamas, quick explanation about the single bevel mod what NOT to do.
Thin blade stock, laminated construction knives SHOULDN’T be modified. You will end up just ruining the knife.
Thicker blade stock, mono-steel construction knives “can be” converted to single bevel.
HOWEVER, it is not as simple as it seems.
Let me know if anyone wants to know about the details of this type of mods.
 
160lb. BlueFin Tuna Cutting show Sep. 14th. Sat. San Jose, CA

Uncut, unedited footage of 160lb. Blue fin tuna cutting show.
[NOTE] I AM NOT THE ONE WHO’S DOING THE CUTTING.

It’s a little too long, and audio, lighting, etc were far from the perfect.
However, this (kind of) POV footage is very rate, so I decided to post this uncut version.
I will make “edited, more entertaining version”, later, in my day off.

I was at this event yesterday, from 11AM to 12:30AM, pretty much non stop.
Helping cutting demo, making nigiri and sashimi for over 300 guests.
I will also show you my “BIG catering event load out”, as well as “Tuna cutting knives before and after”.
(All the knives used in the demo / show were mine.)
 
Edge condition, AFTER cutting 160lb. Tuna

I checked the edge condition of the knives that were used for the event (Tuna cutting show) yesterday.
No damage at all.
Cutting performance is just about the same.

The harder I use the knives, the more I feel like “YouTubers” are overly exaggerating things, in order to get more views.

You don’t need the latest fashion of the year….
 
Pro Sushi chef reacts to rude comment on YouTube video
(Am I cheating in “towel cut” demo?)


“(You) talk the talk, do you walk the walk?” -Animal Mother, in Full Metal Jacket (1987 Stanley Kubrick)-

Link to the video

Even though his comment was the newest one, it was pushed down way below.
I didn’t do it, YouTube did it. Don’t know why.

Just uploaded.
As the title says, simple video.
No music at all = No false copyright claim bullshit
 
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