Sharpening Diaries: Episode 5 - Yanagi

beauty work what is the name of these stones you used

why is the water green?

i like these little diaries, however i wish you would show a little bit more of the process and how the different steps are done. thanks :)

I recently inherited several Water stones and your videos have been hands down one of the best resources for learning how to use them.........even if i did grind the tips of my fingers off the first time, but my knives are damn sharp!

Are all Korin knives hand sharpened?

Are all Korin knives hand sharpened?

Can we be friends? :) I can cook but I have no clue how to sharp a knife LOL

Dear Korin, my Yanagi has a tiny second bevel which has formed from previous bad sharpening habits. I've tried removing it with a rough stone without total success. The reality is it still performs well, and is very very sharp. But I want to know is this a) a big problem b)is a special technique for removing it? Max

I am searching for a reason why there is nobody making a mirror finish on the uraoshi?!

I was wondering if you ever are asked to sharpen serrated blades. Is there any way to sharpen a serrated blade with a stone? Thanks!

When you du uraoshi, can I do it on 1000 grit whet stone or use fime grit? For blue steel yanagiba

I have a question, im a sushi chef but i have difficult retaining my sharpness on my Yanagiba. When i finish sharpening them.
I do the same what you do on your video's and the results are awesome.

Usually i start from 500 - 2000 - 6000 grit (shapton glass stones) They are super sharp when im done. But after a few slices or if i leave them 1 night/day without using them. The next day they are not as sharp as before. Do you know why this happen? Im very careful with my knives because they are pretty expensive but i hate to grind my knives to hell each time i use it to cut.

Im currently going to get a 1000 frit, 8000 grit Naniwa Snow White Junpaku and later a 12000 grit shapton stone to really polish them. (will this help) or is it waste of money?

I know that cutting maki rolls will dull the knives, (due ingredients,sushi Su (vinigar acid) etc.) but i cant imagine it being dull this fast.

I hope you can help me with this, i tried asking a local knife sharpener he dint give me much advice and he uses a machine belt to grind knives which removes a lot of material of knives.

If any sushi chefs out there who can help let me know!

Btw the knife im using is:
Sakai Takayuki Hienn (Aogami 2 steel) Kengata-Yanagiba(Sashimi) 270mm

Please I beg you, my yanagiba gets mid air hair cutting but it dulls minutes after why?

In a previous Korin video "yanagi sharpening basics" Mr. Sugai explained that the back side (uraoshi) should be sharpened flat at 90° angle not 45 or any other angle.
In this video you are doing totaly different at another angle!
This is confusing asuming you learned this from him.
Any reply to make us understand these differences please ?