Sharpening Knife on a Whetstone with Master Sushi Chef Hiro Terada.
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YouTubeHiroyuki Terada - Diaries of a Master Sushi Chef
Sharpening Knife on a Whetstone with Master Sushi Chef Hiro Terada.
Master Sushi Chef Hiro Terada shows you how he sharpens his Kikuichi knife with a 1000 grit Masahiro whetstone, and then further polishes his knife with a Kikuichi 6000 grit wet stone. Key things to remember are: Soak the stone for at least 24 hours prior to sharpening; this assists the water lubrication to keep the knife from scratching ...
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