Sharpening Knife on a Whetstone with Master Sushi Chef Hiro Terada.





22 thoughts on “Sharpening Knife on a Whetstone with Master Sushi Chef Hiro Terada.

  1. Ulises GM says:

    I sharpen knives, I have a fine grain 1000 grit, I like how it sharpens but in my experience it is not enough to carve the knife. If your knife is not made of high carbon steel then this stone is NOT useful, greetings from Mexico.

  2. Joe Bloggs says:

    That cash register noise in the background. I think its bad for enviroment in a resteraunt.
    I never liked how business is mixed with the resteraunt experience.
    Silent cash registers. And put the registers out of sight of the customer.
    And I dont like waiters waiting and looking.
    Should just apear now and again and ask directly if need anything and go.

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