How to Maintain Your Japanese Knife

I like to feel the edge as I clean it. As long as your fingers are touching the edge in the correct direction, you shouldn't cut yourself. Be careful of course, but if you get used to it, it's not a problem. Then you can feel if there's anything stuck to it or not. When drying I use a similar motion but I have a good and thin drying cloth between my fingers and the blade.

Why the rode is so controversial? The specialist shop 8 buy my knife to told me to stay away from rod for my japanese blade 🤔

Do you have a good honing rod suggestion for my HAP 40 steel Japanese knife? The store told me to stay away from any that are too soft but I’m not sure how to tell the difference

What knife you are holding in the beginning? Looks super cool.

Personally, i would never use a rod on my japanese knives, i have a 6000 grits stone or a leather strop and it do wonders. The rod sure can realigned the edge if you use it properly, but sometime one wrong move and u might end up with some micro scratch on your knife’s profile. Dont know about yall but it hurt my soul when i see a bunch of scratches on those beautiful profile of a japanese knife.

Do you sell stropping blocks too? Is it better to strop before every use?

Thanks for this 👍

Use a water stone. It's better for the knife.

Is it hard to convex a flat grind?

If u think the rod did anything ro ur knive look outdore55,s video about it he shows ro you what youre really doing whith this rods

Good tips. Id suggest a leather strop though. Edge lasts way longer gets way sharper and you won't accidently chip the edge.

Nice Mac black ceramic rod i have the same one!

Watch outdoors55 video recently on why you don't want to use a rod, like ever on a knife. I got rid of mine years ago since I can easily sharpen my knives myself on stones and a strop. Keeps them way sharper for way longer. A rod only gives the illusion of a sharper blade and doesn't 'unroll' a rolled edge, at all.

Exactly how NOT to maintain a Japanese knife

No soap to wash the knife?

That angle was definitely not 15 degree😭😭

With the other commenters about the honing rod. If you don't have burr then you have no need for a honing rod. Use a strop to deburr your knives.

Be sure not to rock chop with pivots, the turn can cause chips. Never twist with fine edges knives like Japanese knives and be careful of bones and other hard things, like removing a pit from an avocado. Of course there are exceptions, like a Deba can survive more, but even those can chip more than a Euro Cleaver.

Make sure you have A DOUBLE BEVEL blade and NOT A SINGLE😳😳😳 before you go SAMURAI🗡️ SLIDING your knife back & forth like your standard kitchen drawer🔪 knife! 😬😬😬😬

A LOT OF Japanese knives are single bevel. Which means you only need to sharpen ONE ☝🏽 SIDE! Which brings me to the next thing…. Get your NEW KEEPSAKE professionally sharpened until you learn how and sharpened on a wet stone like Japanese knives 🔪 should be sharpened…. 🤷🏽‍♂️

鍛造､鍔付き､フルタングでお値段高めの良い包丁ですね

Where to buy your cutting board?

Almost earnt a like but then the rod came out. That thing doesnt do shit. What you realy want is a leather strop. And there enough vids on how to make em. So strop dont rod.

Ok Ok I know I'm always talk about your hair. But... your tatoos , bro ! héhé Just joke. I' learning a lot about knives (and english), and my cutting techniques in the kitchen at a Michelin starred restaurant (I just arrived). Thank you very much. It's a shame that in France the standards prohibit us from using steel with a "too" high carbon in steel.

I find it crazy the amount of people just arguing against you cos they watched one video from one guy versus you and you your 8 years of experience as a chef

What honing rod is that? Thanks.

I can never use a ceramic rod well I just end up ruining my knife, luckily I have a work sharp tho :P

What if i use japanese santoku knife? Does it make the blade dull faster when using chopping method

IMO you should really clarify whenever mentioning a honing rod what you're talking about. It's such a loaded issue at this point and steel rods are basically useless and even harmful if you sharpen your knives properly. They only have a small benefit to knives that haven't been sharpened correctly. I see this is a ceramic rod in this video but a lot of people wouldn't know that. Many people think steel rods are beneficial.

"slamming" the knife into the board like that doesnt dull the knife. if anything its slightly better than the rocking motion.

Rubber cutting boards. Easy on knives and you won't get food/blood into the grain of wood. Never wash rubber cutting boards in dishwasher. It will warp them..

What up with this idea of using titanium boards😮, is this just a gimmick?

Is there a specific honing rod?
Thank you

Can you share where you got the cutting board with us?

with a honing rod, it should be optimum to use it every 15-20 minutes of cutting

thank you!

Great advice

I cut on hibachi table hahahaha any tips for that!?

Lol honing rod on a high HRC japanese knife....that guy is in no place to give advice 😂😂

which knife do u use in the video?

Hey man, I just bought a nice set on Amazon, I’m in no knowledge of premium knives.

Does honing save you the headache of having to sharpen your knives every month or do you still have to sharpen often? I’d really like to know since these knives costed me a pretty penny.

I don't use plastig cutting board it can the plastig go to the food we don't want that