荒砥石の使い方と選び方

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 How to use and choose coarse whetstones 00:45 Do not stick to using the exact same whetstone forever 02:39 320 grit is the absolute practical limit for coarse whetstones 04:43 Coarse whetstones from the Kensho series 05:14 It might be better to outsource the work once you need a coarse whetstone 05:55 Using the wrong coarse whetstone can actually cost you more time ◆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