Відео

thanks for this video :)

How is the finish and patina after using this knife?

6:25 ouch

You still need to sharpen the CCK. I have over 10 off them. When the 1303 carbon is sharped. Its as sharp as a scalpel.

Just discovered this brand. Very impressed. The M28 has kind of a bk7 vibe to me, in the blade shape. Really expensive, but I love it

Better off buying a 3 stone combo

Watching this while sharpening my Kato workhorse, my favourite in the kitchen and sharpening is really not something that needs to be done very regularly with this one.

Are you interested in Indonesian natural Whetstone?

61 HRC is painfull resharpening if u don't have a good set sharpening stone and sharpening skill. If u out of budget just buy a ten buck Tramontina sandvick high carbon stainless steel 56 HRC easier to maintain sharpness I can sharpen to cut tisyu paper easily.

Nano Hone :)

Was the microphone placed directly in your nostril?😂 Nice test though!

When you cut the onion you are pushing down on the onion to cut. you can see that by the angle or your knife. if your knife was perpendicular to the onion then that would be a better representation of how sharp the knife is..

Great video. Thanks to you and your wife for all the great information.

You look healthier in this recent video compared to your older videos. Just noticed that.

Yeah . Use it upside down 👍 🤦‍♂️

Interessant

Fascinating! Tired of just seeing new knives.

What a great video. Thank you.

Gr8 video Greg, Top tip on how to make a boneless chicken. I will definitely be trying this 🐔

You look like someone else without the beard! I was so confused for a minute.

Seen a few breakdown videos but this was definately NOT a dull moment. Sunday dinner plan sorted. Thanks Greg! 👌🏻

I really don't think that your knife is as sharp as you say.

love the new video! great you are back!!!!

Honesuki has been my favorite knife for some time now. When separating the meat from the chicken leg, I use a knife spine to scrape the meat. By avoiding scraping with the Honesuki blade it stays sharp longer ;) It's good to see you again. I hope your recovery is going well and you are feeling better day by day.

Might as well say it first … used these techniques before … not necessarily on poultry or always in a kitchen 🫣🤷🏻‍♂️🤦🏻‍♂️

First 👊🏻💪🏻👨🏼‍🍳

Very nice sir. I've been sharpening straight razors off and on for 9 years now and I have 3 JNATS. I have a 6 by 2 inch Shobudani Aswedo (pronounced "oz way do" and is a finisher), An 8 by 3 inch Ozuku Mizu Asagi (Level 5 finisher) and I recently got lucky and picked up a Nakayama Aswedo which is roughly around the same size as a 6 by 2 stone. They were by no means cheap at all. Also the higher the number of hardness, the slower cutting speed it has too. Specifically with straight razors. My Nakayama Aswedo is decent fast with my Shobudani Aswedo in the middle and My Ozuku Mizu Asagi is the slowest of the 3. I could do 40 x strokes on the Nakayama while it could take 80 on my Ozuku and only 60 on my Shobudani.

Metal polish didnt works for this situation??

Aha, I feel lucky to be Indonesian. Here you can get it all for less than 35 dollars. The stones you have come from the Bogor area. There is another type of stone, novaculite stone from the Pacitan area.

such a terrible steel for a kitchen knife. I don’t care how long the edge lasts. It’s total hype. why would you want something where you’re cutting and chopping against the cutting board just because it holds a little bit longer edge, but it takes you a half hour to sharpen it from dull? nope…. I rather have less hardness and be in and out of the sharpener in five minutes.

Thanks for your video. Recently got 1/30 belt sander and tried to sharpening already sharp knife. I got bar one side, once flip other side other side barr created but couldn't feel first side. I start first side than loose bar opposite side again. I didn't get any sharpness at all. Finally i found lot's material been removed, knife gets smaller and very dull knife. Not an expert with stone sharpening either but i Neve ended fully dull and half the size of knife. Use 100grit. Any advice where did i mistake? I had the angle jig so angle suppose be correct. Im in in very upset condition. Thanks

Wow, looks like a very shallow angle. I will need to drop my angle more.

Ah, yes the Green Brick

I disagree with that statement that the Chinese's cleaver is the Only Knife you'll ever need, if you are a professional Chinese Chef, but most of us like an enthusiast cook don't need to use that Chinese cleaver, I use a chefs knife for years and I can say its the only knife Ill ever need its simply bcoz that its easy to use you can never loose a finger with it or have a nasty cut

Would be interesting to see a Stone Wars with this system against all your favourite stones, then compare the edge and see how well they preform.🤔

Green Brick.

I am just 12 minutes into the video but had to jump in here and comment on the technique you used. And this is the problem with these systems that focus on just one side of the knife at a time. Horl does not need to offer a strop. Burr removal on a strop is just not necessary if you alternate your passes. But in order to alternate your passes, you have to remove the knife from the holder, switch to the other side, and make a pass. Switch to the other side and make a pass. It was obvious that with your technique of just doing a bunch of passes on one side, and then doing a bunch of passes on the other side is going to leave a massive burr. What I would do is count the number of passes you make on one side and do the exact same on the other. Then reduce the number of passes by 1, and then repeat. So let's say you do 10 passes on one side, 10 on the other, then do 9 passes the next go around, 8, 7, 6 etc to where you do one pass per side of the knife. You can see that flipping the knife around will be a bit inconvenient. But that's how I sharpen freehand, and when you do that, stropping is just not necessary for burr removal at all. There is no burr when doing alternating edge leading strokes, or I should say the burr gets reduced to nothing with alternating edge leading passes. To each his own, I suppose. What I do like about strops is the compound you can use down to sub micron to really refine an edge, but sub micron really is for shaving comfort on your face with straight razors.

Cool video thanks ! I think the Takamura sg2 is 62 hrc though not 65 😅

The margin is so small, it is like +/- stats, if you did the same thing two days in a row, the rolls might reverse. I think at this level, your ecosystem matters the most and personal preference. Do you like the blue alum or the glass look? Do you already have Nano hone or Bob Kramer stones and you want to keep the set the same. I personally like the Nano Hone myself (but it is a personal preference), I think the Bob Kramer stones rock too.

A great practical lesson on burr removal. Since you cannot perform something analogous to edge leading strokes with that system a strop is a must and even with edge leading strokes stropping is still the best final step. It's was nice to see a test with a harder steel to see if the product had limits there. - All the best - Brooke

Some alternating passes with light pressure should reduce the burr well while only using the ceramic disc. It's a bit annoying sine you have to reattach the knife constantly but worth the time. Same as you would do on stones, soft single passes alternating sides to reduce/remove burr and then get rid of small burr residues on the strop. After the ceramic you could hear the knife had a quite prominent burr on one side by the sound it made on the strop. Plain leather without compound won't romove that completely. Including some simple steps for burr reduction/removal in the manual would be nice and boost the obtainble sharpness by alot, especially for people who aren't very familiar with sharpening. The stropping afterwars could be also done on jeans or cardboard, including a proper leatherstop would be surely beneficial tho as Greg pointed out. For the untrained user at home including some stropping compound would surely help with burr removal as well.

Greg you are looking sharp! Keep up the hard work!

Love to see that you tested the original. Being copied that often is a sign of a great invention.

Aloha buddy 🤙

This was fascinating. Came up in my feed. To me, sharpening is a means to an end. Not a hobby. As such, this was very interesting, as I know little about freehand work and the stones.

Very impressive

Japanese 's swords, japanese 's knives are better than ...

Ok, I know now when I get a Japanese knife, it will be a Honyaki.... just wow... Absolutely a work of art.

Im sorry Greg, not my kinda system...drama on the tips. Tried it and gave it to a client of mine. Good luck with channel!

Good for sharpening scythes.