Thorough explanation of the features of black knives! ️ скачать в хорошем качестве

Thorough explanation of the features of black knives! ️

Based on Aritsugu's kurouchi deba knives, I would like to explain the characteristics of kurouchi while sharpening and polishing. Normally, on my channel, I deliver videos that tell you about kitchen knives in general, such as introducing knives, sharpening, and whetstones. ▼ Please subscribe to the channel if you like    / @foodmanage.knives   【table of contents】 00:00 About this initiative 00:30 General features of kurouchi 01:20 The process of making black 02:40 Black rust metaphor 03:33 Explanation of sharpening 04:21 How to sharpen 800 and 1000 06:49 Final sharpening and polishing 08:25 Finally ▼The following past videos Oyamamoto Handmade Knife [Kumamoto] Nakiri and Gyuto Resharpening    • 小山本手打ち包丁【熊本】菜切りと牛刀研ぎ直し   Knife Sharpening [Tsukiji Masamoto] Black Salmon Knife    • 包丁研ぎ【築地正本】黒打ち鮭切り包丁   [Kurouchi] Nakiri Knife Teaching the characteristics and sharpening!! ️    • 【黒打ち】菜切り包丁　特徴や研ぎを伝授‼️   A remake of a chef's knife How well it works! ️ [Tsurukubi / without thickness]    • 牛刀包丁のリメイク　出来栄えやいかに‼️【鶴くび・厚み抜き】   Knife sharpening tips Thorough explanation!! ️ [For beginners]    • 包丁研ぎのコツ　徹底解説‼️【初心者向け】   #black knife #Black finish #How to sharpen knives #black knife maintenance #Deba knife #Aritsugu #Characteristics of black strike #black knife rust About kitchen knives #yt:cc=on