Hello guys, Welcome to Africa's Largest Video Search Engine, and you are watching 包丁の研ぎ方 〜本焼包丁と霞包丁の研ぎ方の違い〜 堺孝行青二鋼本焼柳刃と佑成白二鋼霞柳刃 How to sharpening Japanese Kitchen Knives. and this video is uploaded by japanese cuisine at 2018-01-18T02:38:20-08:00. We are just promoting this video only for entertainment and educational purpose only. I hop you like our Video Search Engine. [RmyT6QECHic]
| Name | 包丁の研ぎ方 〜本焼包丁と霞包丁の研ぎ方の違い〜 堺孝行青二鋼本焼柳刃と佑成白二鋼霞柳刃 How to sharpening Japanese Kitchen Knives |
| Video Uploader | Video From japanese cuisine |
| Upload Date | This Video Uploaded At 18-01-2018 10:38:20 |
| Video Discription | 自分の経験から本焼包丁と霞包丁の研ぎ方の違いを説明させて頂きました。 一般的に片刃包丁の研ぎは砥石にピタッと当てて研ぐと習いますが、霞包丁の型崩れを起こすのがこの研ぎ方です。 霞包丁は硬軟２種類の鉄が使われているのでそれぞれ別に研ぐ必要が有ると思います。 その部分を掘り下げた研ぎ方を説明させて頂きました。 [RmyT6QECHic] |
| Category | People & Blogs |
| Tags | 包丁 | 研ぎ | 包丁研ぎ | 柳刃 | 堺包丁 | 本焼 | 本焼包丁 | 霞包丁 | 刺身包丁 | 堺孝行 | 佑成 | #Sharpening Knife | #Sakai Made Kitchen Knife | #Honyaki Knife | #How to Sharpening Kitchen Knife | #Jpanese Kitchen Knife | #Sakai Tkayuki Knives | #Sakai Made |
