「よく削る砥石」とは？二次元ではなく三次元で研ぎを考える

Welcome to the Japan Knife Research Institute. This channel features top-tier professionals as guests to dive deeper into the world of knives than anywhere else on the planet. From resolving common questions about cutlery to exploring the theories of sharpening and whetstones—and even the impact of blade quality on culinary perfection—we provide exhaustive explanations through expert wisdom. Please note that this channel is a project dedicated to sharing the appeal of knives and is not a public research institution or government agency. ◆Member Recruitment (YouTube Membership) Thank you for your support!    / @japankniferesearchinstitute   ◆Recommended Items Synthetic Whetstones https://tsukiyama.buyshop.jp/categori... Natural Whetstones https://tsukiyama.buyshop.jp/categori... Lapping Plate (for flattening) https://tsukiyama.buyshop.jp/categori... *These links do not contain any affiliate advertisements (referral fee systems). ◆Table of Contents 00:00 "High-cutting" means scratching deeply 00:40 Even at the same #1000 grit, scratch depth varies 01:41 Differences in cutting performance based on whetstone types 03:54 Impression that many people discuss this in two dimensions 04:31 Coarse stones (Arato) are rarely used in professional work 07:20 About the burr (Kaeri) from coarse stones 09:09 About natural coarse stones 11:01 Coarse stones are good if they wear into a convex shape 11:20 Generally, it is better to avoid using coarse stones ◆Special Thanks Tomohiro Kakinuma, CEO of Kakinuma Knives Masashi Fujiwara, Representative Director of Japan Knife Sharpening Association / 3rd Gen. Tsukiyama Yoshitaka Hamono Natural Whetstone Nao