Knives..what are your favorites?

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PRO Sushi Chef shares knife sharpening tips Episode 4 Regrind Strider SnG Part2



In this episode, I show “Atoma 400 & 1200, Shapton 2000, then News Paper strop, leather belt strip, and leather strop with compounds (aluminum oxide and chromium oxide).
I also explain “why regrinding (making the edge thinner) dramatically increase the cutting performance.

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What is the best way to buy Yanagiba?
And why I have so many Masamoto knives?

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Quick follow up of the previous video.

Yanagiba Horror Story [Pro Sushi Chef knife story 2]



Quick follow up of the previous video, regarding “bent / curved Yanagiba blade”.
There are two big reasons that Yanagiba blade gets bent / curved, after being used for certain amount of time.
These examples are user error. Don’t blame the blade smith and / or the seller.

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I originally wrote this for another motorcycle forum's knife related thread, about “farming out"…

I thought I should also tell everyone on this thread, about Spyderco knives that are made overseas.

Some of you probably know already, “Spyderco branded” knives can come from four countries.

Golden, Colorado, USA





Seki City, Japan





Taichung, Taiwan





Unknown place, China






Now, A LOT of online experts have got a wrong idea about this subject.
Many believe that Spyderco has several factories in overseas.


No. Spyderco doesn’t own ANY knife making factory other than the one in Golden, Colorado.
Everything else, oversea knife companies make knives for Spyderco.
Spyderco has no control over the manufacturing process with those knives that are made in Taiwan, China, and Japan.

The funny thing is, those internet heroes talk like, “I’ve owned many Spyderco knives over the years, and those made in Taiwan models have the highest quality of fit and finish, better than the one that came from Golden, Colorado … blah, blah, blah…”
Not knowing Spyderco just buys these models and sells under their brand name.

What really, tragically funny is, that those guys are Spyderco supporters. Call them fanboys if you like.

My advice? (on purchasing knives, ANY knives)
Stop believing everything you see / read on the internet.
Don’t assume the “brand name” products you’re looking at now (in 2024) is made by the same people / built in the same way, as they used to be, back in the 60s and 70s.
Stop wasting your time watching Youtube knife review videos.
Those videos / channels are only trying to make you feel like you need to buy this, you want that, otherwise your life will be miserable.
And you end up buying things you never needed (bunch of high-speed, low-drag tacti-cool folders, state of the art jigged- guided sharpening system, the list goes on and on.)

And, as Tyler Durden (Fight Club, 1999, David Fincher film) says,…

“The things you own end up owning you.”

And

“Advertising has us chasing cars and clothes, working jobs we hate so we can buy shit we don't need. “





You don’t need to buy another pocket knife.



Until you lose the one you have. Or the one you have now gets broken, or comes to the end of its life.

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[Pro Sushi Chef’s knife sharpening tips #5] Knife sharpening station set up/Before you start/sink bridge and lighting




Don’t waste your time watching my videos.
I don’t make Youtube videos that will teach you how to get razor sharp edge in 5 minutes, or 3, or even in 1 minute.
I don’t make quick and easy sharpening tips tutorial video.
I don’t make flashy knife review video.
I am…






… a walking contradiction.
(Usually) I’m trying to make (a video) that something you(as a viewer) can take with you after watching my video.
Though, sometimes I get carried away while trying to make “cinematic” video and forget that part.
But, there’s no point making videos like other people are making.

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[Pro Sushi Chef’s knife sharpening tips #6] Ultimate stone & steel talk



Customers DON’T choose the type of steel, the hardness of the edge.
The blade smith picks up the most suitable options for the job.

Well, that’s how things worked out back in the day, the days before the internet.

These days, I’m (sort of) moving away from what’s trendy.
I’m not really interested in artisans’ kitchen knives at this moment.
(Trying not to purchase things I don’t need.)

I don’t need fancy powered metal gyuto.
(I have R2 gyuto, slicer, etc, etc. NON of them are in my working knife rotation.)

The knives that are out of stock most of the time has no meaning for those who need knives for their work.

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Best cutting performance sharpening [Pro Sushi Chef’s knife sharpening tips #7][Graphic Warning]



Cutting performance, NOT the edge sharpness
Don’t focus on the edge sharpness.
Stop cutting paper.

This is NOT “Daily maintenance” kind of sharpening.
This is a guide to create max performance edge.
You probably need to do this every 3 to 6 months, if you are working in the restaurant business, but, don’t have to do that often.

In the later video, I’ll show my work knives cutting performance (NOT necessarily the edge sharpness) and overall explanation about how “I” do it.