As I learned more about knives, I felt it was like how I started learning more about video cameras. I went from a handheld camcorder 20 year to a mirrorless one that needs a bunch of additional parts just to do the basics, plus some extra stuff to maintain it. Nowadays, you can pick up a camcorder for under $1,000 and it has 4K 60FPS (mine only does 30FPS), better sound, better image stabilization, better zoom, and maybe even an ND filter to control the light coming in. My current setup is the SONY A7III, and that’s only a camera body. I need to add a lens to it just to shoot and the audio is crap. So I also add an extra microphone (which I actually own five of for different purposes). Dust gets onto the sensor, so I need a blower and special liquid and cleaning sticks to maintain that. Need an ND filter to cut down the sunlight when shooting in bright conditions. I have general all-around lens that goes wide but doesn’t zoom much. I have lenses that are called prime lenses that don’t zoom at all, but the image quality is so amazing that it’s worth the tradeoff. I have a tripod, monopod, and stabilizer. I also have higher speed SD cards needed to record the 4K footage. And all this all costs 10X more than the cheap camera. But the control and quality I get over the more complicated setup, is totally worth it. And you know what, sometimes in a pinch, I still use my smartphone camera to record something because it’s what I have and it’s quick and easy.

As someone who fell into the knife world slowly over the last fifteen years, I really appreciate you telling us about your journey. It's very similar to mine and I now have several Japanese style knives and whetstones. It definitely makes kitchen prep more enjoyable.

Your sis in law is so cute!! I could feel her annoyance when she was talking about her husband, and her joy when she kept slicing the veggies for fun.

It's so nice to know that marital arguments are the same in Japan as here in the USA. My wife still won't talk to me about the expensive can opener I broke!

One thing I felt while buying the knife and then the sharpening stones is that I hadn't earned it. I needed to have better knife skills, have better sharpening skills. So I'm trying to get better to earn these, and maybe in ten years I'll feel like I have. On the other hand, my wife prepares 95% of family meals, so I think she definitely deserves it.

"I won't let my husband use this" 😂

When I went on my school trip to Japan my mum requested I find her a new Japanese knife to replace her 30 year old one she got went she was on exchange in Japan, it had been sharpened so much it was much smaller than it was when she got. My host family were so lovely and took me to Osaka to get her a knife from a famous knife shop there. I don't remember the name but they helped me pick out a good all rounder kitchen knife and even engraved it with my mum's name (in English no less). It's been a few years and it's still my mum's special knife that the rest of us don't use and are really careful taking care of it. A good quality (and expensive) knife is really special and you don't want someone else to make a mistake and ruin your favourite knife. This was a great video though I did cringe a bit when I saw the rust haha. I'm glad you fixed it though and learnt from the mistake :)

You can actually hear the difference in sharpness when cutting....

That’s a harsh lesson, but it had to happen in order for people to learn. In retrospect, you’ll be saving a lot of other people headaches. This kind of thing is why I don’t let people around me touch my expensive supplies. They treat it like cheap crap and inevitably break and ruin the items. Even after I tell them how to use them. 🙄🙄

"can I say one more thing...?" Throws husband under bus, again, for good measure. Dang Mom!!!

18:17 (some additional tipps from me, using carbon steel knives for over 40 years now): wooden cutting boards: use a foodsafe oil to protect it against moisture. Don't use knives with serrated edges on them. Cut the food, not the board. I uses Whetstones for over 30 years now. Then I used a diamond whetstone and fell initially in love. Now I use 3 diamond whetstones (medium, fine, extrafine) and diamond paste in 3 grades on leather straps. Knives you don't use daily love to get oiled. Use any mineral oil and just wash it away (or the foodsafe one for the cutting boards, if it is not acid) or buy a bottle of camellia oil which is recommendet by blacksmiths. I am from Germany and I use Ballistol universal oil instead, even for the wooden handles, if they don't have a protective coating. I always have a wet and soaped cleaning rag and a microfibre cloth resting on the kitchen sink. Whenever I am finished with cutting one type of food ingedient I just wipe it with the rag and dry it with the cloth. This will cost you a couple of seconds, but will save you hours of work when the blade got damaged. In summary I have to mention, that your sister in laws husband did everything wrong. But I don't want to throw stones, sitting in the glass house: my wife damaged my first japanese knife badly: first threw it on the floor, so the tip broke off and additionally cleaned it in the dish-washer. Hours of swearing while sharpening of the blade , it was usable again. I still like to use it and my wife no longer touches my knives...

It amazing how different kitchen tools are in different cultures! In my country we mainly use two distinct types of knives: Large IKEA knives and small IKEA knives.

Back when I was working as a sushi chef, one of the new trainee sushi helpers that just arrived the day before used the head sushi chefs $900 sushi knife that he hid under the drawer to chop a over grown tree at the place he was staying. Needless to say the head chef was angry and yet the trainee was like ??? its only a knife. SMH The knife was chipped and beyond repair.

One of the chefs that I watch religiously spoke about knives, cutting boards, and whet stones. I was lost for the hour long video. Your video makes more sense and is comprehensive for my way of thinking. Thank you so much for all the work and research you do. I’m also grateful that your sister in law spent time in front of the camera. It’s nice to meet your extended family ❤️

Metals, especially alloys of steel can have many properties: Stiff - resists deformation. Tough - resists breaking after deformation. Strong - resists deformation and failure. Ductile - Deforms before it breaks. Brittle - Breaks before it deforms. Hard - Resists permanent changes under compressive forces. To maintain a good cutting edge on a blade, the steel has to be hard so it doesn't deform. But the trade off is that as a material gets harder, it gets more brittle. As long as the blade is used under compressive pressure you will not experience any problems. Your sister in law's knife was put under tension when it was dragged through the sharpening tool. This is why it failed and cracked. The key thing to take away is that knives work much better under compression. Bin the cheap sharpener.

My girlfriend's family use a big glass plate as a cutting board and I die inside whenever I see that, also the noise is horrible... Edit: Not only that, but they cut everything with little serrated utility knifes.... yeah...

I know just what you mean when you say you can "taste the sharpness". When I cut carrots with a good Japanese knife they really do feel slippery in my mouth. The first time I cut carrots and cucumber after getting my Nakiri knife I wasn't sure what was going on. I thought the carrots might have been bad because of the way they felt in my mouth. hahaha Live and learn.

Elasticity is what you're looking for. Usually goes hand and hand with how brittle something is. High elasticity, low brittleness; low elasticity, high brittleness...

I notice the advice from the craftsman said not to be afraid of using a Japanese knife. He did not say don't be very careful in using and caring for it, nor did he make any claims about them being durable. Good to know those types of sharpeners are that risky for them.

I was about to say "watch Jun's videos!" but then you put the video there haha

New life goal: own a proper Japanese knife and know how to care for it.

Great video. You should shoot a video in Seki about knives. I'm an American that has been living in Taipei for many years. I visit Japan often. I bought some blue and white hagane steel Japanese kitchen knives, such as Aritsugu and Shigeharu, as well as a variety of sharpening stones. The knives are excellent. I find with regular stropping, without even any paste, they stay sharp much longer than cheap stainless steel. Occasionally, I will use a fine grit stone to touch up the edge. And every once in a while, I will do a full sharpen with course to fine stones and a strop. Some really hard steels require diamond stones. Best maintenance is to scrub knives with a sponge and dish soap after each use, including the handles, then towel dry well and air dry for a few hours before storing them.

For such a complicated and convoluted topic I thought you did a great job sharing the information with us.

One of my best investments were good carbon steel knives and sharpening stones. Maintaining the kitchen tools you use the most is kinda satisfying, I really like sharpening too.

I'd say true to the onion theory, when I used regular knives, not totally dull, but not nice and sharp, I cried every time I cut onions. Now, with my razor sharp Nakiri, nothing.

I have a similar santoku knife to the one that was chipped that I recently bought from a retailer here in St Louis, Mo. it was a birthday present to myself to finally have a high-quality knife for cooking, even if i have a small kitchen and garbage appliances. The whole ergonomics of the tool are a different level that I fell in love with while working in a commercial kitchen. The knife itself lives in reverence in my cabinet, and is treated better than even my cast iron skillets.

As someone who cooks, the way those knives cut looks so satisfying. I hope I can afford to get a good one someday. Until then, I can learn so I don't make mistakes when I do get one.

I'm sure lots of people have said this but your journey is very similar to mine. I'm right about the 1-year mark as well and have become obsessed with trying different shapes and steels and thinning and sharpening everything!

Loving the wide variety and non typical/ non cliche themes of your recent uploads, Greg

Husband not telling wife after screwing up the knife 😂😂😂😂😂 Sounds very familiar 🤣🤣🤣🤣🤣🤣

I damaged a Japanese carbon steel knife I bought when visiting Japan. I learned not to use the knives to cut near/on bones, or hard foods. I took my knife to a great store, designed for chefs. they fixed the chips of my knife very easily, and for cheap.. 10-20$, i think. They also sharpened my Wusthoff chef knife, and made it sharper than the day I bought it. Two lessons learned: use german stainless steel knife for tough jobs, use Japanese carbon steel knife for softer jobs. Also, find a great store that sharpens and repairs knives. the last step is the tough one to perform... Interesting fact when visiting Japan: most knives sold are stainless steel. I only found carbon great carbon steel knives at a restaurant supply store, a knife only store, and a high-end luxury store to find carbon steel knives. A store similar to walmart (food/clothes/furniture) had carbon steel knives, but only the cheapest quality, but still amazingly sharp that keeps a great edge. I ended up buying my knives at a restaurant supply store.

wow what timing. my very first knife like this arrived in my possession today. I got the Bontenunryu 165mm Stainless Damascus Nakiri from Ryusen . seems more of a work of art than a tool but it will get tons of use in my kitchen. I have been using the same beat to heck chinese cleaver to do everything in the kitchen and decided to get something a bit nice for once.

I suffer from joint pain, especially in my hands and you've now convinced me to buy a proper knife. If it makes cutting vegetables easier with less effort then I'm in!

Some people are much harder on knives than others - that being said some people don't even think or know about knives. To them one knife is the same as all the rest. To others we love and cherish knives as best we can, but we all have to start some place on that journey! Thanks for posting these videos, and please keep up the good work.

i just wanna say i love your content. you and your family do an amazing job explain and showing the life in the japan. please keep going and making great videos like you do

A lot of the knives are cut for right-hand or left-hand use, so if you're a lefty you might want to consider this.

I just wanna say thank you. This video, with a lot of research of my own, may convince me to take the plunge into high grade cutlery.

Workshop teacher back in the day had a little demonstration with a kid about 'soft' things that are hard. Clonked a kid on the head with a piece of wood that the kid kept insisting was soft, "Is this soft?" Kid of course said no, meant smooth. More of a case of flexibility than how soft it is. Soft things compress a lot more readily, wear as a hard thing tends to not. Flexible things return to original form where brittle things tend to break. Has a lot to do with the structure of the steel meshing during the hardening process. Quick quenches tend to produce harder steel, slower more flexible. Sorry, bit of a lengthy rant, but as a blacksmith I've got a passion for these things. I could ramble at length. Also want to say I love your videos and have been watching them these past couple of days playing catch up from where I first watching, which was your Shinto video with David Chart. Probably one of my favorite videos.

I worked in a store that sold both Japanese and other knives like Wusthof and Henckels. We gave tips on sharpening your knives and also -on caring for you cutting boards. I now use a food grade mineral oil product to oil my cutting boards at least once/month to keep them from getting mold, from drying up and cracking,etc. Wood has natural anti-biotic properties whereas plastic does not.

welcome to the wonderful world of knife sharpening Greg. It's so satisfying when all that work you put in sharpening that one knife pays off, when you cut vegetables and meats so effortlessly.

a hint: you clean a rusty knife best with an old cork (from a wine bottle) and some chalk. Rub one end of the cork with the cork so that there is plenty of it there. Then rub the cork on the rusty places. Watch out that you do not rub over tha sharp edge which is best avoided with placing the blade tightly on a surface. Cleaning the blade after each use thouroughly is a standard maintenance chore. Hiniki is favoured much because it does not rot in humid environment due to the aromatic oils native in the wood. Thats why also bath tubs are made with Hinoki.

I just watched a 30 minute video about cleaning and sharpening knives ... You are truly an artist ;)

Happens, bought my dad a custom Damascus knife and in a weeks time it started to rust from him leaving it out in a drying rack. Keep it dry and keep it oiled my friends.

Your self proclaimed “noob” knife video contains a lot of helpful insight into kitchen knife use and care! Sharing your journey into knife knowledge can be much more helpful than many experts. Well done. I especially appreciated your footage from Japan, inclusion of your sister-in-law experience and qualitative sharpness tests on actual food. When I changed the bevel angle on my Wusthof from 20 degrees to 17 degrees, I noticed the difference in cutting carrots right away! I could feel the smoother surface when eating them! I must have been slicing them part way and breaking them the rest. Amazing. I went right out and bought a gyuto by Kikuichi and love it. Thank you!

12:14 I took a high speed stool quickly after watching this video. Broke my personal record.

One shouldn't give such a beautiful knife, without learning/teaching how to care for such craftsmanship. Thanks for sharing.

Lmao, I love your sister in law, she really was upset with her husband and had to let us know! So funny.

I am not a chef, nor do I use knives for food prep in the kitchen. However, I am an outdoorsman and hunter, and use knives to skin and process wild game. I also use knives for cutting and chopping around the camp fire. I have a folding japanese knife my son gifted to me. It is a high carbon demascus type knife which works really well for use on wild game and fish. Its easy to sharpen since I have been using whet stones my whole life. I also use oil stones for my wood chisels in the shop. I always season the blade of a new knife by warming the knife over mild heat just enough so butter will melt on it. I then wipe on bacon grease and let it melt off the blade while keeping over the mild heat. Done. Never a problem with the blades rusting as long as they don't sit in water.

Seemed daunting to see a 31 minute lined up but it stayed interesting and had well-informed facts throughout. Well done!

there's a distinct sound you hear when cutting through harder veges with an "average" knife. it's so eerie to hear you cut them with no sound. you can almost feel the smoothness

Just recently got my first Japanese knife and it’s been a learning experience for me as well but I love it and hope it lasts a very long time.

I am looking for a pair of Japanese kitchen knives, and stumbled upon your video. I’ve seen other videos but I believe your video answered as to what company I want to purchase them from . Of course not looking for there very high end knives which I can’t afford , but a set like yours in that same price range. I thank you and tell your sister in law , hide her knife and don’t let the old man use it ever again . It’s a shame to see a beautiful knife like that get damaged when it only takes a simple act of kindness to maintain it as is . Live and learn . Also looking to purchase the wet stones and guide ..thank you sir

I sharpen a lot of knives and I use mostly the naniwa Chosera stones but the king 1000/6000 stone you have is a great combo stone. One recommendation for you would be to use sharpie to colour the blade so you can see how the blade is being worn away when using your angle guide. You can then use the same trick but without the angle guide next time and get visual feedback to help you adjust your technique to achieve the same results without a guide. You can use acetone to remove any leftover sharpie.

6:00 I like that she wanted a moment to *fully* throw her husband under the bus! So relatable, haha (I pass no judgment, ever couple has moment like this) As a side note: Making knives entirely out of damascus steel has not been lost to the ages. In fact, popular KZfaq blacksmith Alec Steele uses damascus steel in just about every other project he works on and you can see some of that here: kzfaq.info/get/bejne/a7mIh7h6m9eYnKc.html

Very helpful and informative, just in time for gift-giving season. Thank you!

Years ago i found these cheap japanese style knives and my mom bought them for me. It was a real learning curve to relearn how to cut things but those knives are still in my kitchen and are still my favourite

That exact same Ryusen knife was my very first Japanese knife absolutely love that thing.

the only english speaking youtuber ever to recognizing and apologizing for saying german words the wrong way. I'm proud of you, and it was almost right.

This is so candid. I love it! Don't get me started on that knife rabbit hole. I gave up my knife hoarding years ago and I will not be entertaining it again lol.

Thank you SO much for the behind-the-scenes on the Ryusen knives (multiple videos). I've been watching Jun use them and became totally enamored; loved learning more! As an energy intuitive, I greatly appreciate the intention of putting great human energy, Qi, into the knives whilst making them. And, I can clearly see, and hear, and almost feel, from your demonstration of these thinner, stronger knives, that, The Force Is With You whilst you slice & dice!

Japanese knives looks so cool here and very sharp too. Thanks for showing and telling all about it Greg! This is very inspirational! 😉👍

I keep wusthof and henckels knives at my home, but when she held up that sharpener i was screaming "NO!" at the screen... I'm glad that this was a learning experience and that you guys are happy with your knives =] a knife that you love will really make cooking much more enjoyable.

18:18 Use a steel to sharpen your kitchen knives. How To Sharpen A Knife - Gordon Ramsay kzfaq.info/get/bejne/iaieZMxqvteyYZ8.html How to sharpen knives - Jamie Oliver's Home Cooking Skills kzfaq.info/get/bejne/pa-qa7R_u8iYgGw.html

As a structural engineer, we deal with types of steels all the time, especially for performance of steel framed buildings moving during earthquakes. When you increase "hardness", which is the strength of the steel, it becomes more brittle, where it can't flex as much. Steel that can bend easily has a low strength or hardness. Otherwise it wouldn't be easy to bend. The reason you can chip the edge of the knife is really because it's so thin. If you had a softer steel which has a lower hardness or strength, you couldn't even get away with having the edge so thin.

Something that’s important to know is that if you are sharpening most Japanese knives, you don’t want to use the sharpening guide. The edge on Japanese knives is made by the very wide ground down section. Japanese knives should actually be very easy to sharpen. You just place the knife 90deg to the stone and sharpen with the angle of the bevel. In the case of single bevel knives you do the same thing and on the flat side just place the flat side directly on the stone and remove the burr. Also try to use the highest grit stone necessary. I see a lot of people resharpening their knives with very low grit stones first and if you have your knife sharpened to a 6000 grit, you shouldn’t need to touch it up with a 1000grit unless you’ve really neglected it.

Really enjoy your videos. Good to see a video about the care of Japanese knives. I own a Kamikoto from Honshu and use a Toishi Sharpening Whetstone to sharpen it. Damascus knife construction is not a lost art. I own several and you can find KZfaq videos on the process. Again, well done and keep them coming.

When cutting, don't only push, make sure to slide. The knife only does its job when you slide it (back/forward motion). As proof, you can push on your hand as hard as you want and it won't cut. You have to slide. Most of these mistakes that you learnt through trial and error my seller warned me about before I bought mine :)

Excellent video. It's like talking to a friend and learning new things together. Thank you Greg.

Thanks for the advices and the real life experiences. Needless to say that the maker(s) of the products stand behind their excellent services one hundred percent, helping and educate their clients whenever needed. 🙏🏻

I once cut the tip of my middle finger with a santoku knife. The amazing thing was, the cut felt almost painless and, after being bandaged, healed within days without leaving any noticeable scar, unlike ones made by dull, western, machine made knives.

Christmas is coming, the most anxious time of the year for me! Watching videos from my favourite channel helps me to relax and get inspiration! 🙏

I always rise mine well with hot water to heat the blade then pat it dry, the extra heat from the hot water will dry it bone dry, and when storing long term put a couple drops of vegetable oil on a napkin and just lightly coat the carbon steel edge and you will never have issues..

This video is very very good.

for me the problem with using a clip-on edge guide is that you need to grind down to form a burr no matter what angle the guide sets. If the clip puts the knife against the stone well off what it was sharpened to in the first place, you'll need to keep going until you completely re-profile the knife to whatever angle the clip raises the blade to. By contrast, if you can just get to the point where you can find the angle by hand, you can raise a burr almost immediately, and you'll remove almost no steel doing it.

Never throw a good knife (or even a bad knife) in with dishes. Not only will it rust, but it will destroy it's delicate edge and point when it bumps up against the dishes.

Full Damascus is pretty common these days. What the maker described is a San-Mai style knife. Specifically, it would be a sandwich of a hard core steel (probably stainless) with Damascus steel billets forge welded to each side. San-Mai meaning three layers as opposed to Go-Mai which is five-layered, or a simple mono steel and fully Damascus knife.

Yes. In Japanese sword making, they build in both hard and strong. Hard steel for the razor sharp cutting edge. Strong steel for the inside and back for reducing breakage. The simple, low cost santoku I’ve bought years ago from a supermarket was stainless steel. Stainless steel reduces rust and is strong but because it’s soft, it loses its sharpness faster. The santoku I have goes back to 1185, one of the sword smiths that served the Taira clan. For me I can use a ceramic honing device for a quick sharpening, and I do this very lightly almost every week for less than a minute. Mine is also high carbon which means it rises very easily. But after 5 years of everyday use, I learned that rust prevention is not letting water settle on the blade even drops of water. This prevents serious rust spots. But the steel will also lose its shine, though my santoku did not come with a mirror surface shine. But for me I use the rougher side of the sponge (not steel wool) and gently scrub the blade. In the kitchen sink with a little water. And the oxidation is removed very easily. I’m just careful when the scrubbing is very near the edge. My knife maker... www.ana.co.jp/ja/jp/japan-travel-planner/nagasaki/0000019.html Hinoki is known for its properties that are anti-rot, anti-bacterial, and insect proof.

Buying a really good knife is the best thing I've ever done for my cooking! I think it's hard to understand how much of a difference it makes until you've used one. I bought a 240mm gyuto on a trip to Japan so it's a nice souvenir as well. It's made of VG10 which I kind of appreciate now but from the start I was a bit dissatisfied with that because I wanted something with carbon steel. Everything else was perfect with it though and the only carbon steel knife that I liked was five times the price. As I've used it more I've come to understand that there are more things than the steel that makes a good knife. The thinness and geomoetry of the blade makes it cut very well even when it's not that sharp, I can go for a long time without sharpening it and it still outperforms my other knives even though they are sharper. I still want something in a nice carbon steel though, probably a sujihiki. I just like the patina a well used high carbon steel knife can get. Btw, geat point at the end about the beater knives! You need to have something that you can abuse without it being the end of the world if it breaks. :)

Almost had a heart attack when you showed the knife was sharpened on that sharpening thing.. 😅

Nicely done, now I'm become apprentice knife maker, and will take care the knives just like I take care other souls..

For avoiding things rolling, I've heard that it can help to angle the knife differently? So have the top of the knife angled slightly towards the cut part of what you're cutting, and the bottom angled slightly towards the side of the thing that's uncut? - eg, facing the cutting board/object you're cutting: Carrot-> 3[ニニニ/

Bought me a real knife last year. Haven't cut myself in decades... Cut myself 3 times first week of owning my new knife. Japanese VG10 steel blade. Didn't realize how dull my old knives were, even after sharpening them. Does not compare... Even now almost a year later, I haven't had to sharpen this knife. Its not as razor as it was, but its still a razor and waaay sharper still than any knife I've owned. VG10 sure does hold an edge, I find it remarkable. My girl loves it, since I treasure it so much, that I clean it myself lol

To preserve your knife edges using any cutting board, no matter the material composing the board, use paper plates between the board and the food being processed. The thicker the paper plate the better. Heck, this will extend the life of wood cutting boards to boot. Helps to simplify clean up to.

Great tutorial. To stop cucumbers and other round things rolling, instead of cutting directly across the vegie you should cut on a bit of a cross angle so that the slices are slightly oval shaped.

Thanks for this video! As always, you really go in depth with the research! I really like hearing the technical information contrasted with your personal experience and advice! I really really loved being able to watch this video right after your Ryusen video. It was so cool to be able to see the work and love that goes into those knives and also have a thorough video that served as a sort of practical review.

The knife is softer and less brittle down the backbone of the blade, which gives it resilience and stops the blade from shattering in half when dropped. The edge is much harder -- which helps it stay sharp -- but also much more brittle, so it can chip. Chips can be ground out, as the factory did for you, it just means your knife comes back very slightly smaller. As for rust... Yup, you need to wash, dry, and store the knife in a safe place (not jangling around in the sink or a drawer) *immediately* after every use. Every single time. You can use a honing steel regularly, but note this doesn't sharpen the knife by removing material, just realigns a slightly folded edge which will maintain sharpness. Whetstones don't need to be used very often at all, and in Japan, at least, you can take your knives once every few months to be professionally sharpened if you're not confident with the stones. Well... I think I know what I'm going to be doing tomorrow. I have a whole quiver of Japanese knives in the kitchen that haven't seen the stone for a while. :)

Thanks for sharing this. I think it's just like carbon steel pans and woks. People think it's just a simple out-of-the-box-and-change-no-way-of-using kinda deal, but the truth is these tools require some more knowledge and skill. That being said, once you've seen a video or two and started learning the skills, damn is it rewarding.

I enjoyed this!!! I’m a nube too, but I sure do appreciate using a good sharp knife. A good knife that’s sharp is less of a hazard in the kitchen! Thanks fie sharing this and HOW nice of you to gift a good knife to your relative!! That knife shop is wonderful, what good advice and great repair job!!!😱👍🏻👍🏻👍🏻

One comment on how to keep the knife dry after washing. I use hot water to rinse my Japanese knives after washing. The residual heat from hot water helps the knives to dry up after wiping off excess water.

The following is my opinion based on my experience from playong with knives. Please take them with a grain of salt. The sharpness of a knife dictates how well and how clean a cut is. Sashimi is one of the best ways to show you the importance of a clean edge. (the cut marks form clearly on the fish if cut with a knife with a jagged, dull or curled edge..) A thick knife or one with a ticker taper will find it difficult to cut through harder or crispier vegetables. A thinner knife will allow you to cut without forcing your carrots apart. Thicker knives are usually meant for red meats specially when handling parts with bones as the thickness helps prevent dents and deformations.. Thinner knives are used for many fish (as long as you dont cut through bone), fruits and vegetables as it just glides through. To prevent your cucumber from rolling, cut at an angle (i prefer 25-45 degrees) so that the protruding rim of the cucumber will force it to topple over. Same thing with most cylindrical objects. Safe cutting with a knife means applying minimal pressure and opting to use slide cut instead of push cut to minimize accidents.

When she took out that knife sharpener I already knew what had happened. An expensive knife needs extra care and maintenance. When starting out, the first essential thing you gotta have is a really good quality knife and a whetstone to sharpen it. I went with a mid-range santoku knife but it's not lightweight. The additional weight makes slicing easier and it feels just right and the feeling of it slice easily through tomatoes like butter is really satisfying until after a while it becomes dull and you need to go at it with the whetstone.

This was one of the best vlogs you've done. informative but not boring

I have a few knives that will rust even if you wipe it down after washing. To store i have to rub a thin film of oil on it to keep it rust free. Or I can do a forced patina on it but it's such a rust magnet that I just keep it oiled and clean it each time I use it. And it IS a pleasure to use.

Amazing how much different it can be, although all the knives are quality knives. I was a little reckless with one of my two good knives (I have a few budget knives as well) - which I regret. A really good, thin knife needs care. It was fine after professional sharping, though.

You really do have much to learn about knives, but you're doing alright. :) I have several "western" knives, that are not mass produced. And a few of them are harder than 60 on the rockwell scale, and stainless. But they could still rust if they are mistreated. Knives shouldn't for any reason whatsoever be left wet, let alone in puddles of water. Damascus steel isn't lost knowledge either, but few make them properly by hand. Usually they are very expensive, they have their cons and pros like all knives do. The carbon steel knives that had to be repaired in this video, should also be noted for being very prone to be discolored by acidic vegetables and fruit. Citrus and Onions over time will discolor carbon steel, less so if the knives are properly rinsed and dried directly after use.

Thank you for another one of your great videos Greg! Wish you well

I recently also got into that obsession of wanting to own one. I think these knives are so sharp and also very very durable.

I have an older Henkle Professional from back in my culinary school days, I'm not 100% on the meral contents. I have a single rust blotch on it but I don't use it often because its heavier though super sharp that keeps. I typically use my cheap stainless steel culinary school brand because its thinner and light. Though the edge goes very quickly, a few turns on my steel brings it back.

Also, a steel with a higher HRC and higher carbon content will be able to be sharper and hold that edge for longer, however, alloys prevents ultimate sharpness. That's why Shirogami is known and praised for its sharpness ability vs Aogami for it's edge retention despite Shirogami being softer than Aogami at about 60-62HRC where Aogami is at around 62-65HRC. And a high carbon non alloy knife will also be easier (quicker) to sharpen compared to a knife with alloys in it, since the alloys are super hard and therefore makes it take longer to sharpen.

I store my Asian knives in rice to keep them from rusting and keep them sharp. To clean wood boards use salt and lemon. Sprinkle salt on the board then use half of a lemon to scrub the board. Rinse off and dry