Advanced Japanese Knife Sharpening: How to Thin a Japanese Kitchen Knife. Naoto shows you how to "hotrod" your knives, which is the process of thinning out the edge of your blade. But why do you need to thin your Japanese kitchen knife? After a lot of use, and multiple sharpenings, your knife's edge gets thick, and using a variety of stones and techniques, Naoto explains how to get that slick, thin cutting edge back.
Products used in the video:
Knifewear 220 Grit Stone: knifewear.com/...
Knifewear 1,000 Grit Stone: knifewear.com/...
Knifewear 4,000 Grit Stone: knifewear.com/...
Knifewear Sink Bridge: knifewear.com/...
Knifewear Truing Stone: knifewear.com/...
If you want to get a razor-sharp edge back onto your blade, check out our knife sharpening video at
• How to Sharpen a Knife...
You can find all of the sharpening supplies used in the video at knifewear.com/...
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