Traditionelle japanische Messer schleifen (II)

In this video, Mika Morita from japan-shop-morita (https://www.japan-shop-morita.de) demonstrates in detail, step by step, how to sharpen a traditional Japanese chef's knife with a single bevel. This tutorial focuses on sharpening a Yanagiba, but the same procedure applies to other single-bevel knives such as the Deba, Funayuki, Usuba, etc. Of course, you don't need to go to this much trouble with four whetstones and a flattening stone every time you resharpen, but it's definitely worthwhile for the very first sharpening after purchasing a high-quality knife—or as soon as the knife has lost a significant amount of its edge. To begin with, however, two stones, or a combination stone and a flattening stone, are perfectly sufficient. Of course, you don't need to go to this much trouble with four whetstones and a flattening stone every time you resharpen, but it's certainly worthwhile for the very first sharpening after purchasing a high-quality knife—or as soon as the knife has lost a significant amount of its edge. This video primarily offers guidance and tips on proper posture while sharpening, the correct grip on the blade, how to sharpen the tip and back (Uraoshi), how to remove the burr, and finally, how to grind an additional micro-bevel (Itohiki) to stabilize the finely honed edge and help the knife retain its sharpness longer. The importance of regularly flattening the whetstones between sharpening sessions is repeatedly emphasized, as this is the only way to achieve satisfactory results with Japanese water stones. Of course, there are many other methods and techniques for resharpening single-bevel knives. Only one is demonstrated here. WARNING: This time, the sharpening process is intentionally shown in its entirety, and the video is therefore quite long. .................................................................................................................. CONTENTS: 0:00 Intro 00:26 Title and Foreword 01:56 The Correct Grip When Sharpening 02:35 Sharpening the Front Edge, 1000 Grit 06:56 Sharpening the Tip 16:55 A Matter of Posture 22:02 How Long Should You Sharpen the Front Edge? 23:42 Sharpening the back, 5000 grit 26:49 Honing and cutting test (I) 29:09 Sharpening the front, 3000 grit 31:51 Sharpening the back, 5000 grit 32:40 Sharpening the front and back, 5000 grit 34:35 Finishing with Kitayama, 8000 grit 39:04 Cutting test (II) 40:03 Itohiki 42:03 Cutting test (III) .................................................................................................................. EQUIPMENT: Naniwa Sharpening Stone, 1000 grit https://www.japan-shop-morita.de/de/j... Naniwa Sharpening Stone, grit 3000 grit Naniwa Sharpening Stone, 5000 grit https://www.japan-shop-morita.de/de/j... Naniwa Sharpening Stone, 5000 grit https://www.japan-shop-morita.de/de/j... Kitayama Sharpening Stone, 8000 grit https://www.japan-shop-morita.de/de/j... Flattening Stone, 5000 grit 220 https://www.japan-shop-morita.de/de/j... Professional Sharpening Stone Holder https://www.japan-shop-morita.de/de/j... Japanese Anti-Slip Mat https://www.japan-shop-morita.de/de/j...