Advanced Japanese Knife Sharpening: How to Thin a Japanese Kitchen Knife

Рет қаралды 24,264

4 жыл бұрын

Advanced Japanese Knife Sharpening: How to Thin a Japanese Kitchen Knife. Naoto shows you how to "hotrod" your knives, which is the process of thinning out the edge of your blade. But why do you need to thin your Japanese kitchen knife? After a lot of use, and multiple sharpenings, your knife's edge gets thick, and using a variety of stones and techniques, Naoto explains how to get that slick, thin cutting edge back.
Products used in the video:
Knifewear 220 Grit Stone: knifewear.com/products/knifew...
Knifewear 1,000 Grit Stone: knifewear.com/products/knifew...
Knifewear 4,000 Grit Stone: knifewear.com/products/knifew...
Knifewear Sink Bridge: knifewear.com/products/knifew...
Knifewear Truing Stone: knifewear.com/products/knifew...
If you want to get a razor-sharp edge back onto your blade, check out our knife sharpening video at
• How to Sharpen a Knife...
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Пікірлер: 40

@DJKrayzie 13 күн бұрын

Dude thank you so much you have saved so much money

@umakako 2 жыл бұрын

great video, thank you!

@aspas9268 3 жыл бұрын

Now I understand what makes Togi Togi in his videos when thins blades. Thanks and new suscriber from Spain. Stay Sharp!!!

@KnifewearKnives 3 жыл бұрын

Thank you so much for tuning in and subscribing!

@alsumaita Ай бұрын

Lovely ☺️

@crisadriancruzat5428 4 жыл бұрын

I love the sharpening videos! simple to understand and very informative.

@KnifewearKnives 4 жыл бұрын

Thank you so much, let is know if you have any suggestions!

@HovhannesAsatryan 2 жыл бұрын

First of all thanks for your time and effort... Do you plan to show how to thin the other knife which doesn't have a clear shinogi line? I have a couple of like that and would be happy to see how you do it to learn it. Once more time thanks for the amazing video!

@KnifewearKnives 2 жыл бұрын

Thanks so much! We do plan on shooting one. For now, we do have an old.livestream where Naoto discusses it: kzfaq.info/get/bejne/Zp92jNqavuC9o30.html

@WormyLeWorm 3 жыл бұрын

Great video. There isn't a lot of footage going in depth about sharpening wide bevels and going through the hamaguri process... or so I was told it's called. I've been working on my first wide bevel knife with this kind of finish and experimenting how to sharpen it as it goes. So far the bevels look very scratched up, but I'm guessing if I just spend more time they'll even out and have a finished look with distinct bevels/polished core steel that matches my stones, even if it doesn't match the original finishes exactly.

@KnifewearKnives 3 жыл бұрын

It's definitely tough to achieve the original finish, but with practice you can get a nice smooth consistent finish. Check out our live video from Friday the 15th where Naoto get's more in-depth on the topic! The main key is to spend longer on your 1,000 buffing out the scratches from the rough stone. You can even use a mid-step as you would with sandpaper, like 600.

@WormyLeWorm 3 жыл бұрын

@@KnifewearKnives Oh nice, thank you.

@jojojaykay 3 жыл бұрын

Could you do a video on thinning a knife that’s convex from spine all the way down to the edge grind?

@KnifewearKnives 3 жыл бұрын

We'll definitely add it to the list!

@lz_377 4 жыл бұрын

What grit did you start with? Nvm you said it. Thanks for the video.

@KnifewearKnives 4 жыл бұрын

Thank you!

@user-qz8qo6mw9q 7 ай бұрын

I love your videos and your site also! Your videos are very informative and the site well-made with detail of your products. May i ask? I own a Kasumi hammered 24 gyuto, it has a beautifull finnish and lamination which creates a beautiful hamon like pattern on the blade....is the thinning process going to destroy my knifes image? Thank you very much!

@KnifewearKnives 7 ай бұрын

Hey! Thinning will definitely change the look of the knife, but you can learn ways to polish it and bring back the Kasumi finish!

@user-qz8qo6mw9q 7 ай бұрын

@@KnifewearKnives Thank you very much for your response !

@danielc9773 2 жыл бұрын

So is the idea that you go from grit 220 to 1000 like you would grit 1000 to 3000 when sharpening the edge? How often would you recommend doing this? Like 1/10 of sharpening sessions? More or less? And… what about a single bevel yanagi, do people usually move up the shinogi line (ie thinning) everytime they sharpen?

@KnifewearKnives 2 жыл бұрын

Good question! We start on 220 grit every time to get the initial steel removal done quickly, then we'll jump to 1000 for polishing. It doesn't hurt to slightly thin your knife with every sharpen, it makes it easier each time you have to! When sharpening a yanagiba, the initial sharpening is all done on the primarily bevel, so that line will move up slightly every time.

@user-vt8qr1bn6d 9 ай бұрын

Could you make a video about thinking a blade without a clear shinogi line?

@KnifewearKnives 9 ай бұрын

We definitely will in the new year!

@andreb4125 2 жыл бұрын

Is it possible to remove scratches from Kireha (dull grey one)?

@KnifewearKnives 2 жыл бұрын

For sure! It just takes time polishing on finer stones. Which stone is leaving behind the scratches?

@andreb4125 2 жыл бұрын

@@KnifewearKnives 800. Do a need a natural stone for removing the scratch or sandpaper or finger stones? Otherwise I have a 3000 and a 6000 stone. Isn't polishin the Kireha removing the dull-grey shape and making it shining like chrome? Would be great if you could make a video on this!

@DmitriMironov Жыл бұрын

I'm trying to do this with my wusthof professional chef knife:-) It's too thick:-/

@oo4320 3 жыл бұрын

220 grit stone for Kireha(Jigane),right?... the first stone on this video i mean.

@KnifewearKnives 3 жыл бұрын

Correct, that's a 220 grit!

@oo4320 3 жыл бұрын

@@KnifewearKnives You have my thanks,GBU❤

@jeremytrujillo6130 4 жыл бұрын

Can blade thinning be done with an Atoma 140 grit diamond plate?

@KnifewearKnives 4 жыл бұрын

You can certainly use Atoma for thinning. I (Naoto) don't usually use them since they leave quite deep scratches that are hard to remove afterwards.

@jeremytrujillo6130 4 жыл бұрын

@@KnifewearKnives Thank you so much I have one other question. Do I have to thin a knife before I sharpen the cutting edge every time?

@KnifewearKnives 4 жыл бұрын

@@jeremytrujillo6130 We like to thin whenever we can (unless there is need for thicker edge or stronger edge for toughness). We think maintaining the thinness is much easier than making the blade thin.

@jeremytrujillo6130 4 жыл бұрын

@@KnifewearKnives Thank you so much I really appreciate your advice.

@HovhannesAsatryan 2 жыл бұрын

@@KnifewearKnives Sorry to jump in, but I have a question about thinning that frequently... Doesn't it affect food release if you thin that much?