Learn How To Sharpen: Episode 20 - Cleaver Knife
2024 ж. 25 Мам.
105 917 Рет қаралды
In this episode of Learn How To Sharpen, Vincent teaches us how to sharpen a cleaver knife.
Knife used in this video
Togiharu Cleaver: www.korin.com/japanese-knives...
OMG I haven't watched or read anything about how to sharpen a cleaver but today I learned that the way I have been doing it is close to what you're doing. I even change hands to match the side. Nice!
Very good point about polishing stones... I use 4k, 6k, and 8k Sharpton glass and for awhile I was pressing too hard and the edge didn't benefit as much as it should have until I realized what I was doing wrong and from then on I use light pressure if any particularly when using these higher mesh ceramic stones and now achieve incredible razor sharpness. Thanks for the video
Excellent. I always gain some new knowledge from your sharpening vids. Cheers!
I study Chinese cooking. Although I’ve seen many videos and tips on how to sharpen a Chinese cleaver, this is the only one I’ve seen that’s been consistent and practical - even harkening back to practical cleaver sharpening from cookbooks dating back a good 30+ years. Glad for it! Thanks for this video!
Thank you! Now I know how to sharpen my very much loved, new cleaver
Very informative and clear!
Well done! Thank you.
Hey korin knives. when using a polishing stone for cleavers, is it worth using a nagura as well or is it not overly important?
Would short strokes help with swords with curved edges? I don't have a sword but I do have coldsteel knives
Thank you!
can u show me how to reprofile knives with a micro bevel to either scandi or convex on a stone? also how can i affect the convex grind to be higher or lower?
2 questions, how do you sharpen all 3 styles of paring knives? Also how do you fix a broken point on a knife?
thank you
What would be the difference between this and say a nakiri or even different meat cleavers (chinese style for example). I'm asking both on sharpening technique and qualities of the knife.
Do you have any pointers for sharpening shears with wet stones?
What is the typical angle for a vegetable cleaver? Thanks
After you become proficient with your skills you’ll like this product.
Hi. Thank you for sharing. My question is is it possible to have just one stone and still have a good result? Thank you.
hi. maybe you can get medium stone (1000 grit) or half² (1000 & 6000 grit) which available anywhere online. 1000 grit for sharpening while 6000 grit for finishing. when your knife already sharp but a bit dull (usually after used a few times) you just need 6000 grit to make it sharp again
Good is really as good as a one stone system will ever get you. Sorry, but you really need a medium grit and a high grit at least, which often, you can buy as a single piece. The previous poster is right on, a 1000/6000 grit stone would do you just fine, and they're not overly expensive doing that kind of dual sided stone. But a 1000 grit is only really useful if you stay on top of your knives, if you're only wanting to sharpen once a year, your knives will need more abrasion than a 1000 grit stone will get you. That said, if you're interested in diamond plates, they're dirt cheap for some really nice plates. A 3 or 4 plate set will be MUCH cheaper usb even bargain stones, often less than 20 bucks and diamond sharpeners are fantastically durable, no resurfacing like you have to do with stones.
Can you soak a combination stone of 1000 and 3000
How many coins for this sharpening vending machine?
Why do we soak stone in water. And for what duration is stone soaked
saw you on Munchies
Can you please make a video on how to sharpen serrated and bread knives?
Hi Daxter, thank you for watching. Unfortunately a serrated and bread knife can not be sharpen.
There are, of course, many ways to sharpen a serrated or bread knife, it simply cannot be done with flat water stones. The tool depends on the knife, but the technique is the same. A round or triangular rod is used, and each serration is sharpened in turn. While it is a slow procedure, the upside is that it only needs to be done quite rarely, as the cutting edge is the interior of the serration, while the dull tips are what strike the board. I use a ceramic 3/8" rod to sharpen my favorite bread knife. It is a Henckel, and was purchased specifically because the 3/8" hollows on its edge perfectly match the sharpener, allowing me to keep it sharp easily. It's a 12" blade, so there are 32 hollows along its length. A quick pass of the rod along each of these, first one side, then the other, followed by a few passes with the rod flush along each face of the knife, leaves the serrations razor sharp for months.
so What is the difference between a diamond stone and a normal whetstone?
Diamond stones are more abrasive so it can take off steel very quickly. Also a diamond stone will always be flat, so you will never need to flatten the stone like a whetstone.
So it means tha Diamond stone is much better than a normal whetstone ..?
I wonder do I need to use grit 300 along to 1000 and 8000 every time? Is it possible to just use 1000 or 8000 for daily maintainance?
For daily maintenance you shouldn't need to use a 300 grit stone. It's too rough to use every day. You will grind off too much steel from your knife too quickly. 1000 or 8000 daily use is ideal.
I see! It's very helpful! thank you!
korin has very nice knives, go to web site
But my chinese chef knife is single bevel...?
I'd say maybe he's exaggerating toward the heel in the tip. I hope he doesn't actually sharpen that way otherwise he'll end up increasing the curve.
Didn’t expect him to speak English
FYI, You're not going to get a more "even" sharpening by switching hands, simply because people don't have the same amount of dexterity in their non-dominant hand that they do in their dominant hands... This is why we have right-handed and left-handed people in the world. There are easier ways to sharpening this knife that will achieve hair popping results with much less effort than having to learn to sharpen with your non-dominant hand. Just saying...
+Dan Schwemin Jr And what would these easier methods be? You forgot the constructive part of your criticism. Just saying...
Basically any number of sharpening methods that don't require the user to switch to their nondominant hand. I just so happen to sharpen knives professionally by hand, and I prefer using circular motions for a number of reasons that I don't feel like explaining here. I hope this satisfies your question.
His hand switching is due to the very wide blade with on Chinese cleavers. It becomes quite hard to control. How does a circular motion avoid this problem?
I think you need to think about your statement there for a minute. The size of the blade has nothing to do with switching over to using your left hand. You're going to be doing the exact same thing on the other side, so the size of the blade is completely irrelevant. As for circular sharpening... This method allows the stone to stay in constant motion which theoretically makes it the fastest method of sharpening. This method doesn't require the user to keep picking the blade up from the stone and have to find the correct sharpening angle repeatedly. This method allows the user to sharpen target areas of the blade that may need more attention. This method allows the user to sharpen any sized blade with any sized stone. Circular grinding is more sympathetic to the wear of the stone and steel alike. Circular sharpening grinds the blade from every conceivable direction accomplishing the same goal as using a slurry - i.e. The random scratch pattern generated by sharpening with a slurry is said to create a stronger, and longer lasting edge. You can use this technique with any type of sharpening stone or rod! This method also allows the user to target specific areas on the sharpening stone to allow the user to keep the stone flat.
He absolutely doesn't need to switch to his left hand. He could simply flip the blade over in this right hand (i.e. So the blade edge is facing towards himself) and continue sharpening. There's no need to always have the blade facing away from the user like he does... Switching to your non-dominant hand is foolish because you will never have the same dexterity and fine motor skills in that hand.
This method is totally WRONG! But you know that now?
bruh what's right
please tell us what is the proper method to sharpening Chinese slicer
This guy is so far out about sharpening this knife as he can be. Do NOT trust him...
please tell us what is the proper method to sharpening Chinese slicer
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