Knife Sharpening ☆ 包丁研ぎ





27 thoughts on “Knife Sharpening ☆ 包丁研ぎ

  1. ニクネ says:

    水が足りなすぎだと思います
    荒砥石や中砥石は水を吸収しますから5分ほどは水につけてから使ったほうがいいですよ
    包丁を研ぐのは砥石ではなく研ぎ汁でやるように心掛けましょう

  2. sacoto98 says:

    My cooking school still hasn't taught me how to sharpen a knife with a stone. The bad thing is, I bought some good knives but they had 3 months of intense use because of my work experience. Because I don't know how to sharpen them with a stone, I've only been honing them but I can definitely notice a big diference between the first month and now. I remember I cut so many sponges washing them in the first month and I did cut my finger tip off with my chef's knife but because it was so sharp I barelly felt it

  3. 桜井るみ says:

    見てたら、私も久々に研ぎたくなりました(笑)今は簡易の物で楽しちゃってるから。自己流でも勉強になった(^○^)職人じゃないんだからOK(o^-')b

  4. そうがわまゆみ says:

    私も以前研いだこと一度ありましたが上手くいかなかったのですが、りょうやさんの研ぎかたを真似して研ぎました!刃の先の方は上手く研げなかったのですが、先以外は見違えるほどで、真似して良かったと!

  5. 女ヶ沢章太 says:

    大工で良く鉋などを研ぐのですが、2000から10000だと砥石の番手が飛びすぎていて10000の効果が薄いかもです。
    鋼にもよりますが中間に5000番程度の砥石を使うか、10000番の砥石にドレッサーとしてボタンの名倉を使うと良いかもです。
    というか5000番程度の方が長切れして切れ味の良い包丁になるかもです。

  6. Maximus Panin says:

    On the blade reads "Kramer by Zwilling" – Bob Kramer: since 1995 he has his studio in Seattle. Bob has signed a contract with the firm "Zwilling & Henkels" a series of knives "Kramer by Zwilling". "Zwilling & Henkels" – old German knife company, which in 2004 bought a little-known production K.K.Nippa (Seki city) Japan. Prior to this, Bob Kramer has worked with the company "Shun", but the quality of the knives did not reach the level of "Kramer"

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