Sharpening Knife on a Whetstone with Master Sushi Chef Hiro Terada.
- il y a 7 ans
Master Sushi Chef Hiro Terada shows you how he sharpens his Kikuichi knife with a 1000 grit Masahiro whetstone, and then further polishes his knife with a Kikuichi 6000 grit wet stone. \r
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Key things to remember are: \r
Soak the stone for at least 24 hours prior to sharpening; this assists the water lubrication to keep the knife from scratching against a harsh surface and damaging the blade. \r
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Always use equal pressure throughout the blade at a 15 degree angle. \r
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Always use the complete surface of the stone in order to keep the stone smooth and equally worn. \r
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Follow Hiroyuki Terada:\r
Facebook: \r
Instagram: \r
Twitter: \r
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Hiros Second Channel: \r
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Camera Mans Channel: \r
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Watch More Hiroyuki Terada:\r
Recent Uploads: \r
Popular Videos: \r
Extreme Series: \r
Low Difficulty Recipes: \r
\r
\r
Support our Patreon page to see exclusive content not seen on YouTube, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds.Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you. \r
\r
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As always, we wish to thank all of our fans for spending time here with us on YouTube. Were all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next . \r
\r
Send fan mail and products to be reviewed to: \r
Hiroyuki Terada \r
6815 Biscayne Blvd, \r
Suite 103-451 \r
Miami, FL 33138 \r
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New videos every Sunday and Wednesday!\r
\r
Business Inquiries: diariesofamastersushichef@gmail.com\r
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About Master Sushi Chef Hiroyuki Terada:\r
\r
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube. \r
\r
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chefs School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.\r
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiros custom specked knife. \r
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For more information on these knives, cont David Holly at david@knifemerchant.com or visit knifemerchant.com\r
\r
Let us know how you enjoy your Minonokuni.\r
\r
Knife Merchant\r
7887 Dunbrook Road\r
Suite H\r
San Diego, CA 92126\r
800-714-8226\r
\r
Key things to remember are: \r
Soak the stone for at least 24 hours prior to sharpening; this assists the water lubrication to keep the knife from scratching against a harsh surface and damaging the blade. \r
\r
Always use equal pressure throughout the blade at a 15 degree angle. \r
\r
Always use the complete surface of the stone in order to keep the stone smooth and equally worn. \r
\r
Follow Hiroyuki Terada:\r
Facebook: \r
Instagram: \r
Twitter: \r
\r
Hiros Second Channel: \r
\r
\r
Camera Mans Channel: \r
\r
\r
\r
Watch More Hiroyuki Terada:\r
Recent Uploads: \r
Popular Videos: \r
Extreme Series: \r
Low Difficulty Recipes: \r
\r
\r
Support our Patreon page to see exclusive content not seen on YouTube, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds.Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you. \r
\r
\r
As always, we wish to thank all of our fans for spending time here with us on YouTube. Were all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next . \r
\r
Send fan mail and products to be reviewed to: \r
Hiroyuki Terada \r
6815 Biscayne Blvd, \r
Suite 103-451 \r
Miami, FL 33138 \r
\r
New videos every Sunday and Wednesday!\r
\r
Business Inquiries: diariesofamastersushichef@gmail.com\r
\r
-----------\r
\r
About Master Sushi Chef Hiroyuki Terada:\r
\r
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube. \r
\r
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chefs School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.\r
\r
-----------\r
\r
Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiros custom specked knife. \r
\r
For more information on these knives, cont David Holly at david@knifemerchant.com or visit knifemerchant.com\r
\r
Let us know how you enjoy your Minonokuni.\r
\r
Knife Merchant\r
7887 Dunbrook Road\r
Suite H\r
San Diego, CA 92126\r
800-714-8226\r