These are 12 degree knives but you sharpen to 20 degress?

Miyabi knives have an angle of around 12 degrees each side, not 20.

You're ruining a good knife.

Someone tell this man that sg2 is stainless 🙄

I put my Miyabi 600D on a Goniometer, a laser knife-edge protractor, and it showed 10° on the logo side and 12° on the identification side. You can see the difference in the width of the edge angle, with the logo side being a tiny bit wider. I used the goniometer when the knife first came out of the box, to know how to sharpen it. Those angles are recorded on the sheath I made. If one uses a goniometer, it's best to use it before the knife gets any use because the more polished the edge, the easier it is to read the angles. The goniometer's laser points to the edge and light splits, reflects off the angles and one reads the results on the device's screen.

20 degrees???

this is wrong on so many levels...never do 20 on you miyabi..

I wish one day i will have these knives!

Aldo Miyabi are sharpened at 9° angle not 20

Chef... I was curious what the magnetic 90° knife block you have sitting up in the corner by the wall is? Would you mind sharing the maker and where they’re sold possibly? Thanks very much

what kind of oil did you use for the handle of the knife?

Hurts eyes indeed

Chef, what is the white paste you polish with the knives ?

im just so jealous to watch... miyabi, and santoku with gyoto together! just in my dreams.

he said he did 20 degrees, but it was way less. so why you complaining? and this is just a different technique. he applied nearly no pressure for 5-7 minutes... like he said

These replies are hilarious! ?Forward AND backward? Hmmm

The paste is not needed for SG2 steel. Also miyabi knives, I find a 12-16 degree angle is good.

Miyabi birchwood has an angle of 9 degrees! Your not getting that knife to its full potential!!!!

But this os 70/30 blade...isn't it? And the original angle has been changed... Will work but loose the knife's intention

Does it matter what material the stone is made from?

How does one buy Jayashree my Japanese knives and night know the bevel angle... To be at least 15 degrees.. But research Miyabi... Should have found out the able needs to be between 9 and 14 at least.. as I don't think it's humanly possible to keep the angle atb the original degree.. if in this case it was 9.... Zwilling should make a sharpener.. manual or receiving that can do 9... Can the edge Sharp do it?

LOL 20°

Wrong in so many ways!! Is not 5 - 7 minutes, Sharpening with stones doesn't go with time to begin with, and 20 degrees?? Poor knife!!

“How to utterly destroy a myabi”

it hurt to watch this.

This explanation is incorrect, wrong and will damage your knife. Don't learn such bad habits for your valuable birchwoord.

5 to 7 min on a 1000 grit?!! That's wayy to much

That knife should NOT be sharpened at 20 degrees. Completely defeats the purpose of owning that knife.

Video clip title should be " How to ruin a beautiful Japanese knife on a Japanese water stone"

Well. That was just awfull. Dont listen to this guy. You will ruin your knives.

The people writing comments about this video know more about Miyabi Knives and the angle at which they should be sharpened than the clown in the video. Hope is cooking is better than his knife sharpening. 😂😂😂

I can‘t believe you did this video…horrible!!!

Every time you hit that cuttong edge to the stone you are creating stress to the blade, can chip it aswell, and sharpen it uneven. There is no t,7,8,10.100 minutes of shsrpeming on one side. There steels are different, so are the stones. The most basic understanding of sharpening on stones you did not cover in this video, like when and why we stop sharpening on one side and moving to the other side. There are many things to be discussed about sharpening technique.

Electric knife sharpener...Diamond is best