Are You Sharpening Wrong? | 12 Knife Sharpening DOs & DON'Ts!
SAMUKICHI -Japan food studio-
1,185,606 views
Are your kitchen knives dull? You might be sharpening them wrong. This video reveals 12 crucial DOs & DON'Ts from professional chefs to achieve RAZOR SHARP knives. Transform your cooking with these sharpening secrets!
Japanese knives are globally renowned for their precision. This video will show you how to maintain their edge using a Japanese whetstone, often favored for its balance of sharpening efficiency and refined finish. Learn these essential techniques and unlock your knives' full potential.
【 About This Sharpening Method: Why I Add a Slight Single-Bevel Bias to a Double-Beveled Gyuto】🔧 In this video, I intentionally sharpen a double-beveled gyuto with a slight single-bevel bias. While double-beveled knives are typically sharpened symmetrically, in Japanese cuisine, we often prioritize things like clean cross-sections and the ability to slice through fibrous ingredients smoothly. From my experience, adding a subtle bias can improve cutting performance and overall control. In Step 9, you’ll see me lay the flat (back) side of the blade on the whetstone. This is only to gently remove the burr, not to apply a bevel or aggressively sharpen the backside . The goal is not to create a full single-bevel edge, but to fine-tune the balance of the blade to better suit my cutting style and tasks. There are many different philosophies and styles when it comes to sharpening knives. I hope this video can offer one helpful perspective for you.
【SAMUKICHI's Kitchen Tools】
• Oigen Nambu Cast Iron Frying Pan
https://amzn.to/4mE6ZfJ
• Sakai Takayuki: Petty Knife
https://bit.ly/46rFfpY
• Sakai Takayuki: Gyuto Knife
https://bit.ly/46rFPUG
• Cutting board
https://amzn.to/4ikkHSp
• Nakao: Yukihira Saucepan
https://amzn.to/3GigLV6
Please note: Some links in this description box are affiliate links. Your purchase through them may earn me a small commission at no extra cost to you. This directly supports the channel and helps me continue creating helpful cooking content. Thank you for your amazing support!
🎥 Other Recommended Videos
🔪 How many do you know?! | Basic Knife Handling Tips for Beginners How many do you know?! | Basic Knife Handl...
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About This Channel
Welcome to our channel, a global culinary hub dedicated to sharing diverse cooking knowledge, techniques, and traditions for everyone, everywhere. While rooted in the expertise of professional Japanese chefs, we aim to inspire and empower food enthusiasts across cultures. We hope our unique perspective, particularly from Japanese culinary arts, enriches your cooking journey. If you love exploring the world of food and mastering culinary skills, we'd be thrilled if you subscribed!
📸 Instagram: Instagram: samukichi.japanfood
🐦 Twitter: Twitter: SamukichiJapan
🎵 TikTok: TikTok: samukichi_japanfood
📩 For Business Inquiries 📩
📧 samukichi.japanfoodstudio@gmail.com
SAMUKICHI
🔖 Hashtags #KnifeSharpening #Whetstone #HowToSharpen #SharpeningMistakes #KitchenKnife #RazorSharp #KnifeCare #KnifeMaintenance #DIYSharpening #BeginnerGuide #ProfessionalSharpening #JapaneseKnife #JapaneseWhetstone #KnifeSkills #CookingTips #HomeCooking #KitchenHacks #ToolCare #SharpeningTips #BladeMaintenance #DullKnifeFix #ChefTips #MasteringKnives #HomeChef #asmr #asmrcooking
20 Comments
This is a good video thanks. I’ve never seen a double bevel knife sharpened like this, where you sharpen one side different than the other. 20 years ago when I had an Ego and thought I knew all there was to know about sharpening I would have ignored this video. That was then and now after 5 decades of sharpening, 15 of those professionally, I have no ego at all. There is just to much to learn which is the beauty of freehand sharpening. I’m
always learning and always finding new teachers 🙏
Are You Sharpening Wrong? | 12 Knife Sharpening DOs & DON'Ts!
SAMUKICHI -Japan food studio-
1,185,606 views
Are your kitchen knives dull? You might be sharpening them wrong. This video reveals 12 crucial DOs & DON'Ts from professional chefs to achieve RAZOR SHARP knives. Transform your cooking with these sharpening secrets!
Japanese knives are globally renowned for their precision. This video will show you how to maintain their edge using a Japanese whetstone, often favored for its balance of sharpening efficiency and refined finish. Learn these essential techniques and unlock your knives' full potential.
【 About This Sharpening Method: Why I Add a Slight Single-Bevel Bias to a Double-Beveled Gyuto】🔧 In this video, I intentionally sharpen a double-beveled gyuto with a slight single-bevel bias. While double-beveled knives are typically sharpened symmetrically, in Japanese cuisine, we often prioritize things like clean cross-sections and the ability to slice through fibrous ingredients smoothly. From my experience, adding a subtle bias can improve cutting performance and overall control. In Step 9, you’ll see me lay the flat (back) side of the blade on the whetstone. This is only to gently remove the burr, not to apply a bevel or aggressively sharpen the backside . The goal is not to create a full single-bevel edge, but to fine-tune the balance of the blade to better suit my cutting style and tasks. There are many different philosophies and styles when it comes to sharpening knives. I hope this video can offer one helpful perspective for you.
【SAMUKICHI's Kitchen Tools】
• Oigen Nambu Cast Iron Frying Pan
https://amzn.to/4mE6ZfJ
• Sakai Takayuki: Petty Knife
https://bit.ly/46rFfpY
• Sakai Takayuki: Gyuto Knife
https://bit.ly/46rFPUG
• Cutting board
https://amzn.to/4ikkHSp
• Nakao: Yukihira Saucepan
https://amzn.to/3GigLV6
Please note: Some links in this description box are affiliate links. Your purchase through them may earn me a small commission at no extra cost to you. This directly supports the channel and helps me continue creating helpful cooking content. Thank you for your amazing support!
🎥 Other Recommended Videos
🔪 How many do you know?! | Basic Knife Handling Tips for Beginners How many do you know?! | Basic Knife Handl...
🔪 Top 7 Knives Most Used by a Japanese Chef: Tips and Tricks for Home Cooks Top 7 Knives Most Used by a Japanese Chef:...
About This Channel
Welcome to our channel, a global culinary hub dedicated to sharing diverse cooking knowledge, techniques, and traditions for everyone, everywhere. While rooted in the expertise of professional Japanese chefs, we aim to inspire and empower food enthusiasts across cultures. We hope our unique perspective, particularly from Japanese culinary arts, enriches your cooking journey. If you love exploring the world of food and mastering culinary skills, we'd be thrilled if you subscribed!
📸 Instagram: Instagram: samukichi.japanfood
🐦 Twitter: Twitter: SamukichiJapan
🎵 TikTok: TikTok: samukichi_japanfood
📩 For Business Inquiries 📩
📧 samukichi.japanfoodstudio@gmail.com
SAMUKICHI
🔖 Hashtags #KnifeSharpening #Whetstone #HowToSharpen #SharpeningMistakes #KitchenKnife #RazorSharp #KnifeCare #KnifeMaintenance #DIYSharpening #BeginnerGuide #ProfessionalSharpening #JapaneseKnife #JapaneseWhetstone #KnifeSkills #CookingTips #HomeCooking #KitchenHacks #ToolCare #SharpeningTips #BladeMaintenance #DullKnifeFix #ChefTips #MasteringKnives #HomeChef #asmr #asmrcooking
To clarify, I’ve added a short explanation in the video description — please feel free to take a look if you’re curious.
Thank you so much for watching and for your kind comments!