炭化物と熱処理の影響

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 Carbides are influenced more by tempering than by quenching 00:25 Defects such as overheating 01:44 Why kitchen knives can be stretched out to that extent 02:15 Hammering to stretch the steel has a heavily negative impact 03:02 It is better to avoid altering or overworking the steel raw material too much ◆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