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YouTube-Yoshihiro Enatsu
2011/10/05Completely Submerge in water
Stabilize the whetstone with wringed wet towel
Start Sharpening the front side of the knife on the #1000 stone
Firmly push towards the edge of the stone
Switch to the #3000 #8000 finishing stones
Flip over the knife once burr is formed
Firmly pull towards the edge of the stone
Once burr is removed, flip over to the other side
Press down evenly on middle of the Shinogi
Apply a few long strokes to cover the entire blade