Next slowly sweep one side of the blade across the stone before flipping it over and repeating on the other side. Sharpening knife on a whetstone with master sushi chef hiro terada.
To sharpen a knife with a water stone start by soaking the stone in water for 45 minutes.
How to sharpen a fillet knife with a whetstone.
How do you sharpen a knife with a whetstone.
Do this 10 times then flip the knife over and give the other side of the blade 10 strokes on the whetstone.
Start sharpening the right side of the blade.
It is also important to slide the knife in the opposite direction from you if you are not an expert at doing this.
While doing so apply pressure with two fingers on the blade.
Keeping your knife razor sharp is the key to good fillets and getting the most flesh from the fish frame.
Flip the whetstone over to the fine grit side and give each side of the blade 10 strokes.
With the tip of the knife at the bottom of the whetstone push the knife to the top away from you.
Once you are done sharpening your fillet knife you can slide your knife over a round metal steel to polish it.
Sharpening knife on a whetstone with master sushi chef hiro terada.
Then place the stone on a damp cloth and hold your knife against it at a 20 degree angle with the edges of the blade facing away from you.
New video every monday at 6pm pst if you want more fishing and.
Neal barker from cold springs trout farm shows us how to sharpen a fillet knife so that it will glide threw meat with ease.
Those two fingers should be placed.
For this example callan uses an oil stone and finishes with a knife sharpening steel.
A fillet knife has a blade that is about seven inches long or about 18 cm.
Its thin tapering blade is very flexible and ideal for separating the fillet or meat from the bones and skin.
You need to know how to sharpen a fillet knife to get the best use from it.
You may want to do this at the same angle you used with a sharpening stone.
In this video ralph will show you how to sharpen a fillet knife.
New knives can be sharpened using the smooth side of the stone.
Finish by using a sharpening steel to hone the blade then rinse and wipe the blade dry to remove any metal particles.
However those bones will quickly dull the blade.
Hiroyuki terada diaries of a master sushi chef 7414079 views.
A black cod how to fillet japanese way and yu an yaki by sushi chef whistler bc canada.
18 sharpening ikeas knife with whetstone by sushi chef how to sharp knife japanese method.
Firstly although its called an oil stone we use soapy water for lubrication.
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