How Professional Sharpener Decide When to Move onto The Next Stone on Edge Sharpening | 本刃付けの６つのポイント

Welcome back to our video! We previously made a video about a question in the comments of our videos.
I am a professional sharpener and I talk about what I check when sharpening kitchen knives and what tests I do when moving onto the next grit stone. This time I focus talking on general edge sharpening, and I picked grits and sharpening stones that many people will use, so I am sure that this video will be useful for your kitchen knife sharpening. Also you can enjoy my Kaiju of Konosuke Sakai sharpening.
If you have any other questions, please feel free to leave a comment. Also, please don't forget to subscribe to our channel!

包丁研ぎ歴25年、現在は日本三代包丁産地である大阪府堺市で包丁会社に勤めているカナダ人です。
包丁研ぎの最終工程、本刃付けの際に次の細かい粒度の砥石に移る際、研師はどのようなポイントを確認してテストしているのかを動画でお話ししています。

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Hello, we, Ivan and Yuka have a unique experience of Japan through our business and life such as rich Japanese culture, exquisite crafts, breathtaking natural landscapes, beautiful foods and exciting travel, we share what we feel through our business and our lives. By sharing such our experiences, we hope that you will enjoy through our videos!


00:00 - OP
00:30 - How I decide when to move onto the next stone on Edge Sharpening
01:48 - Today's Stones Line Up & KAIJU Knife
03:09 - On 200 Grit
06:29 - On 400 Grit
09:06 - On 1000 Grit
12:34 - On 3000 Grit
14:41 - Natural Stone
17:06 - Recommended Tissue for Edge Test
17:53 - Almost Same Result for Each Stone