Advanced Japanese Knife Sharpening: How to Thin a Japanese Kitchen Knife

Advanced Japanese Knife Sharpening: How to Thin a Japanese Kitchen Knife. Naoto shows you how to "hotrod" your knives, which is the process of thinning out the edge of your blade. But why do you need to thin your Japanese kitchen knife? After a lot of use, and multiple sharpenings, your knife's edge gets thick, and using a variety of stones and techniques, Naoto explains how to get that slick, thin cutting edge back.

Products used in the video:
Knifewear 220 Grit Stone: https://knifewear.com/products/knifewear-stone-220-grit-210x70x20mm?variant=32975112015
Knifewear 1,000 Grit Stone: https://knifewear.com/products/knifewear-stone-1000-grit-210x70x20mm?variant=32975091983
Knifewear 4,000 Grit Stone: https://knifewear.com/products/knifewear-4000-grit-stone?variant=32897967759
Knifewear Sink Bridge: https://knifewear.com/products/knifewear-sharpening-sink-bridge?variant=5876017860
Knifewear Truing Stone: https://knifewear.com/products/knifewear-truing-stone-220-grit-170x55x30mm?variant=22038255140912

If you want to get a razor-sharp edge back onto your blade, check out our knife sharpening video at
https://youtu.be/lSZqESDt2i4

You can find all of the sharpening supplies used in the video at https://knifewear.com/pages/search-results?offset=24&q=sharpening

For all of your knife, sharpening, and kitchen related needs, head to https://knifewear.com/​

Or visit Knifewear stores in Calgary, Edmonton, Ottawa, or Vancouver.

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Видео Advanced Japanese Knife Sharpening: How to Thin a Japanese Kitchen Knife канала Knifewear