★First part • 【研ぎ】沼に足を踏み入れた男の包丁研ぎ道具を...
What happens if a professional chef sticks to “sharpening”?
A man who became self-taught and professional bought a “microscope” and “angle meter” to learn sharpening by himself. what is that.
Continuing with the first part, take a look at the advanced Onishi kitchen knife sharpening.
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★ Used by chefs ・ Recommended ★
Blade black curtain medium tooth # 1000 amzn.to/2Duyhjp
Blade Master Finishing Grind # 5000 amzn.to/2DtVQsC
Blade masterpiece finish # 12000 amzn.to/2NYG2F3
Face-up diamond whetstone # 180 / # 120 amzn.to/33xE2tU
Sharpening stone holder amzn.to/2F5akzO
Sharpening book amzn.to/2NvJHeb
Microscope amzn.to/2X2a1Qy
Angle meter amzn.to/2K52c7s
Leather sand amzn.to/36M4x0B
Whetstone corrector Aircraft carrier # K0799 (Wheel for universal rework) amzn.to/34FP404
★ Yoshitaka Tsukiyama Cutlery Store (Research Series) www.tsukiyama.jp/
◆ Recommended KZitem channel for sharpening knives ◆
★ The overwhelming suspicious person's extreme
/ @kiwami-japan
★ Sharpening and TOGITOGI
/ sharpnertogitogi
★ KTK
/ @ktk9059
★ Site that Onishi is referring to
Osaka 酔 Drunk Heart suisin.co.jp/
Front board in front of temaeitamae.jp/
Негізгі бет 【How to sharpen】 If professional cooks stick to sharpening knives【Knife】【Blade】【Sharp】【Method】
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