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Japanese Knife Imports
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Добавлен 4 дек 2010
This is the official channel of Japanese Knife Imports
www.JapaneseKnifeImports.com
Hello@JapaneseKnifeImports.com
www.JapaneseKnifeImports.com
Hello@JapaneseKnifeImports.com
THE ROYAL TREATMENT FOR THIS JAPANESE CHEF KNIFE
This knife got the royal JKI treatment. Not only did Josh round and polish the spine and choil to make it more comfortable, he thermally stabilized the handle for better water-resistance, AND Threevus painted a custom fit saya for it.
This is part of our ongoing ART SERIES, where we create one-of-a-kind saya for our knives.
This is part of our ongoing ART SERIES, where we create one-of-a-kind saya for our knives.
Просмотров: 232
Видео
BREWING COFFEE USING HISTORICALLY SIGNIFICANT POTTERY
Просмотров 115День назад
BIZEN POUR OVER SET from Tokeido Kiln Today we are brewing La Pirámide beans from @thegreatnorthcoffee in our Tokeido Bizen pour over set. Our recipe for this extraction is 1:15 with a 1 minute bloom. Apart from a Kyoto extraction, this pour over was our favorite brew for these beans. Much more fruitiness and less acidity Bizen pottery is one of the six traditional types of pottery coming from ...
FAMILY MEAL FRIDAY: Open Market LA
Просмотров 11314 дней назад
“SISIG CRUNCHWRAP SUPREME...say lessssssssss, we’re there” That was roughly how our conversation went this morning when we opened up instagram for food inspo and saw the special of the day at Open Market. The sandwiches and potatoes were fantastic. Get U sum.
REFINISHING a HANDMADE JAPANESE KNIFE
Просмотров 30221 день назад
REFINISHING a HANDMADE JAPANESE KNIFE
Bizen Pour Over (Start to finish - no talking)
Просмотров 260Месяц назад
Bizen Pour Over (Start to finish - no talking)
FAMILY MEAL FRIDAY: Fabby's Sandwicherie
Просмотров 2074 месяца назад
FAMILY MEAL FRIDAY: Fabby's Sandwicherie
KNIFE SHARPENING CLASS - Bourbon Steak
Просмотров 6594 месяца назад
KNIFE SHARPENING CLASS - Bourbon Steak
JKI Shorts 3/26/23 - Checking in with Josh
Просмотров 332Год назад
JKI Shorts 3/26/23 - Checking in with Josh
JKI Shorts 3/13/23 - Reprofiling and Refinishing
Просмотров 465Год назад
JKI Shorts 3/13/23 - Reprofiling and Refinishing
JKI Shorts 1/26/23 - Prepping the water wheel
Просмотров 171Год назад
JKI Shorts 1/26/23 - Prepping the water wheel
Knife Sharpening Demo/Class at Damian DTLA
Просмотров 2,9 тыс.Год назад
Knife Sharpening Demo/Class at Damian DTLA
Dam can you do this to my knife? Woth the white handle?
We'd love to help you out with that! Email us at hello@japaneseknifeimports.com and we'll do everything we can! Thank you
Is it that easy to move to the US😮
apparently when you direct kinky thrillers like this man (and make awesome fried chicken) it is 😂
Looks really good
Delicious
Best thinning video I’ve seen yet. Thanks for the kochi! Fitting you would be the one to teach me how to do it
Glad it was helpful!
It's funny how you are protecting your lungs but not your eyes while you grind metal.
Hi John, What's the name of the liquid you dipped the knife in?
ferric chloride
Looks like a nice outing and delicious meals❤
They are great aren't they?
Jon - could you post the pictures that go with this tutorial somewhere? Thanks - Tom
i saw you emailed me about this, so i sent the handout images to you via email. Hope they help.
What's that horizontal grinder actually
Its a 120 grit wheel made in Japan and used for this kind of repair and sharpening work.
@@JKnifeImports thanks for answer!
Dam that’s amazing work dude 👍👍
Thanks 👍
OK, good. Do you ever do edge leading?
her motion includes both edge leading and edge trailing motions, but with more pressure on the edge trailing movement. Edge leading can be helpful for burr removal, but we currently prefer other methods.
Looks and sounds good! The look on Josh's face at the end lol 😆 😂 🤣
Haha that's funny
Hello what are your wheat stones and the base that you use and where can I purchase them Ty
almost every stone we use is on our website... the container we use is a 4 in deep hotel pan, the bridge we use is called the stone bridge on our site, and the holder is the large stone holder on our site.
Nice! Any info on belts and stones used?
Nice Work Jon
hi Jon, have you tried edge leading deburring? what's your opinion on it and why you prefer the sponge instead of that?
i have, but i find it less consistent and effective overall... plus, harder to teach people to do well, and i would rather be sure people are consistently doing a good job at burr removal than almost anything else.
@@JKnifeImportsSince recently I saw that Takayuki Shibata-san actually recommends edge leading deburr so I was wondering what you think of it, thanks for the reply, Jon!
Have Jon's forearms always been this jacked 🤔
Going to listen to this with ear buds to relax later after my shift. Thanks Jon 😁
Most people think of microbevels as a way to make the knife stronger and it can be used that way but I prefer to use it for better cutting performance. For example, you are not supposed to use 10 degrees edge with soft steel but if you add a 15 degree microbevel on top of that most soft knives will hold the edge. Even 50 HRC is good enough as long as it doesn’t have any heat treatment issues like retained austenite, or grain growth. This has been the standard edge on most of my knives for the last couple years and is something I recommend without thinking twice. I tried something new that is probably better than that. 5 degree edge with two microbevels of 10 and 15 degrees. This sounds crazy but to my surprise was enough to withstand moderate impact on cutting board on a knife with only 54 HRC. I have tried this on only one blade but considering it’s soft steel I bet most knives would hold this geometry.
Jon is a great guy. he graciously invited me into the store and spent a great deal of time teaching me how to sharpen. Thank you again. (John Danaher's student)
hey... whats up? Been a minute. Stop by and say hi next time you're in the area. -jon
@@JKnifeImports - thanks buddy! hope you found the vids helpful. I'm in Nashville now (think I was in Boston last time). I'll drop by and say hey next time I'm in town.
Yea Jon, Always a good time watching you sharpen. I learned from your videos at least 10 years ago and those principles used every as sharpening. Carry on Sensei
Thanks 👍
no carbon steel knives in that class is crazy.
😔
@@sunnyday3148 they will never get the pleasure of finishing on a rika 5000
It’s nice to see the store/shop.
Could you focus more on the stone when he's sharpening?
it can be tricky with the off-site events... usually just me sharpening and steve operating 3 cameras. but we will do our best.
Jon Can you talk a little bit about the buffing wheels you are using?
Its a treated buffing wheel to be a bit more firm and we are using chromium oxide with it... nothing crazy or fancy... just normal buffing stuff
I think that someone who starts to learn about sharpening with very dull knives (like me) needs also a coarse stone. I needed to thin my knives prior to sharpening due to years of bad maintenance.
certainly i get that, and in some cases i would agree. However, i often see beginners make very serious mistakes, and that can be a real issue when combined with the speed of coarse stones. However, coarse stones certainly make things easier when you feel comfortable with them. I dont know that i would recommend starting with thinning to someone new to sharpening though. Maybe start with something more simple and get the feeling for it first.
Great stuff, as always
Thanks a lot, now I want coffee at 1:56 AM😅😢
The more we learn, the more we know how little we know,. Your approach, knowledge, and experience is greatly appreciated. Thanks
Great stuff. The music isn’t nearly loud enough though.
sorry about that... we thought we had adjusted it, but clearly we had that wrong... was a super busy day yesterday so it didnt get as much attention as it should have... hopefully that doesnt distract from how awesome this food actually was though 😅
🤤🤤🤤
I try to watch all of Jon’s sharpening videos. This is the first time I heard some of the tip sharpening errors and corrections. This is also the first time I heard to redo the whole side of the knife if the burr was not even and consistent the first time through. I have a lot of issues with faceted edges. Thank you Jon!!!
I friggin lost in on the Salt Bae drip
So with the two bevels being sort of blended together, would that make them a sort of convex grind (but only on one side)? Thank you for the video! Super helpful 🙏
yeah... a compound bevel blended into a convex-like grind
Sir , if possible Can you share the study sheet that you are referring to ? It Would help to understand with a reference.
www.japaneseknifeimports.com/blogs/news/double-bevel-sharpening-class-imaages
My JKI Debut, I made it! :)
Gotta try it, thanks for the rec!
Great info and great explanations!
Beautifull knife😊
It would have been a huge help if you had thrown the images you were referencing the whole time up on the screen. It's incredibly easy to do, even with free video editing software. I'd be happy to do it for you.
you can find them here: www.japaneseknifeimports.com/blogs/news/double-bevel-sharpening-class-imaages
For me microbevel is part of the core techniques for sharpening because it makes a huge difference. I do 15 degrees microbevel on both sides , alternating passes ,edge leading. This is enough to hold the edge even on soft steel if you cut without impact and don't touch bones.
O que você diria a respeito dele fazer o microfio em apenas um lado da faca ?
@@neymacieloliveira5265 Se for uma faca single bevel eu colocaria apenas do lado que tem bisel. Se for double bevel eu recomendo colocar dois lados. Um ângulo total de 15 graus de cada lado dá uma estabilidade muito boa contra rolamento e é eficaz mesmo se vc fizer ele com apenas 0,05 mm de largura. Pra faca chefe fiz um esquema muito bom é dois microfio, um de 15 e outro de 10 graus, seguidos por um fio de 5 graus. Isso aguentou impacto moderado na tábua de corte apesar da faca ter apenas 54 HRC. A ideia não é usar com impacto mas se aguentou isso deve durar bem com uso normal desde que vc saiba cuidar dela e não abuse.
@@thiago.assumpcao Sim, já tinha visto em seu canal que por sinal sou um assinante entusiasmado! Mas é contra intuitivo a firmação dele que o micro fio de apenas um lado da faca é mais eficiente que o duplo micro fio, não acha? Me parece que a pressão de impacto tem menor resistência por não serem simétricos os desbastes.
@@neymacieloliveira5265 A pressão de contato vai depender do ângulo total. Se fizer 30 graus de um lado deve ficar parecido com 15 de cada. O problema é que Single bevel o fio não tem sustentação em um dos lados então considerando o mesmo ângulo total o fio fica com menor estabilidade e durabilidade para a mesma capacidade de corte. Single bevel é bom para tarefas específicas. Ele facilita fazer cortes fininhos longos. É bom para plano de madeira, Usuba , Yanagiba mas não acho boa ideia em uma faca chefe.
I think this is the first time I heard the benefits of sharpening on a decline. Great stuff Jon!
This guy does the best sharpening instruction on RUclips. I make all these mistakes, but at least now I know how to fix them. I can get a sharp edge but my apexes tend to look like the Great Wall of China -- wobbling all over the place. Wide in parts, narrow in others.
What kind of hanging strop is that at the end? Any compound on it? It's interesting that you use a super high stropping angle on a very pliable strop. I guess the key is very few passes.
It’s a normal kitchen towel with nothing on it
Really fantastic - thank you so much for uploading this. I wish I lived closer!
So happy you shared this lesson with everybody, thank you. I'm a left handed chef who recently got his first yanagiba, I'm comfortable with Japanese symmetric knives but I'm scared of messing up the new yanagiba. Any suggestions? I got a cheap 1000# and 6000# stone.
email us or call with any specific questions and we'd be happy to help
Sweet!! Another hour long class!!!