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Sharpening Knife on a Whetstone with Master Sushi Ch...

Hiroyuki Terada - Diaries of a Master Sushi Chef Follow
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  • 4 years ago
  • 5,323,764 views
  • 21,665 likes
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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 against a harsh surface and damaging the blade.

Always use equal pressure throughout the blade at a 15 degree angle.

Always use the complete surface of the stone in order to keep the stone smooth and equally worn.

Last, if you wish to purchase these stones at a discount, be sure to contact Knife Merchant and use code: NKB10 at check out to receive an additional 10% off all Masahiro and Kikuichi products.

NoVe Kitchen & Bar
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website: www.novekitchen.com
email: info@novekitchen.com
Menu: http://www.novesushimiami.com/wp-content/uploads/2014/02/NoVe-Menu-Winter-Spring-2014.pdf
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