【天然砥石】正本山青砥の特徴と研ぎ感を解説‼️

I would like to tell you about the characteristics of the natural whetstone Seihonyama Aoto and the feeling of sharpening in the demonstration. Videos using the finishing whetstone are often introduced, but the medium whetstone natural whetstone is not often introduced, so this time I will challenge it. Did. Normally, on my channel, I deliver videos that tell you about kitchen knives in general, such as introducing knives, sharpening, and whetstones. ▼ Please subscribe to the channel if you like    / @foodmanage.knives   【table of contents】 00:00 Details of this initiative 00:37 About Shohonzan and Aoto 04:09 Whetstone handling and sharpening (blue whetstone, black blade, finishing) 07:55 Trial cutting 08:17 Final recap ▼ Below is a recommended video from the past The materials and characteristics of artificial whetstones Easy-to-understand explanations!! ️    • 人造砥石の素材や特徴　分かり易く説明します‼️   [Natural whetstone] I sharpened a kitchen knife using Mikawa Shiro Nagura!    • 【天然砥石】三河白名倉を使って包丁を研いで見た‼   I went to the Natural Whetstone Museum in Kameoka, Kyoto!! ️    • 京都亀岡の天然砥石館に行って来た‼️   Comparative verification of steel and stainless steel knives sharpened with a natural whetstone! ️ [Sequel]    • 天然砥石で研いだ鋼とステンレス包丁の比較検証‼️【続編】   Sharpen and compare Honyaki knives with 4 natural whetstones! ️ [Yoshihiro Gouuma] Part 1    • 4つの天然砥石で本焼き包丁を研ぎ比べ‼️【郷右馬允義弘】前編   #Natural whetstone #Aoto #Finishing whetstone #Whetstone #Shomotoyama #Knife sharpening #yanagiba knife #sharpening #medium whetstone #Things about kitchen knives #yt:cc=on