Канал: David Tatro

Rants and raves about my Dao Vua 210mm tall gyuto.

Rants and raves about my Dao Vua 210mm tall gyuto.

Just testing out 3 fresh edges on some sashimi grade salmon and tuna.

Just testing out 3 fresh edges on some sashimi grade salmon and tuna.

Unboxing a bunch of new goodies from Tokushu Knife!

Unboxing a bunch of new goodies from Tokushu Knife!

Sneak preview of my upcoming rare new knife unboxing, cut testing, and sharpening video

Sneak preview of my upcoming rare new knife unboxing, cut testing, and sharpening video

Routine hamaguri sharpening on a restored Aritsugu yanagiba

Routine hamaguri sharpening on a restored Aritsugu yanagiba

How sharp can a cheap Tojiro gyuto get?

How sharp can a cheap Tojiro gyuto get?

Kiwi knife love!

Kiwi knife love!

Part 3: How much does sharpening direction matter?

Part 3: How much does sharpening direction matter?

Part 2: Does sharpening direction matter?

Part 2: Does sharpening direction matter?

Part 1: How much does sharpening direction matter?

Part 1: How much does sharpening direction matter?

Misono Swedish steel gyuto maintenance sharpening, observations, and quick cut testing.

Misono Swedish steel gyuto maintenance sharpening, observations, and quick cut testing.

Cut testing with my thinned out Dao Vua tall gyuto

Cut testing with my thinned out Dao Vua tall gyuto

Quick cut testing with a Coolina Serbian cleaver and a Dao Vua 210mm tall gyuto

Quick cut testing with a Coolina Serbian cleaver and a Dao Vua 210mm tall gyuto

A quick sharpening and performance test between two completely incomparable nakiris!

A quick sharpening and performance test between two completely incomparable nakiris!

Takeda knife sharpening, Part 2

Takeda knife sharpening, Part 2

How to sharpen a Takeda knife on stones, Part 1

How to sharpen a Takeda knife on stones, Part 1

Head to head food prep comparison between two very different gyutos

Head to head food prep comparison between two very different gyutos

Sharpening tutorial for maintaining a good angle around curved edges and tips.

Sharpening tutorial for maintaining a good angle around curved edges and tips.

First quick sharpening of a new Dao Vua 300mm slicer.

First quick sharpening of a new Dao Vua 300mm slicer.

Food cutting with the freshly sharpened Pacific Saw Works chef knife.

Food cutting with the freshly sharpened Pacific Saw Works chef knife.

Sharpening a vintage Pacific Saw Works carbon chef knife up to 12,000 grit.

Sharpening a vintage Pacific Saw Works carbon chef knife up to 12,000 grit.

Bread knife vs. Masamoto KS kiritsuke

Bread knife vs. Masamoto KS kiritsuke

Initial sharpening of a Yoshikazu Tanaka 240mm Blue 1 Gyuto

Initial sharpening of a Yoshikazu Tanaka 240mm Blue 1 Gyuto

First sharpening on a 3 Ram #1 cleaver

First sharpening on a 3 Ram #1 cleaver

A knife sharpening mystery! Very sharp knife gets horrible BESS scores

A knife sharpening mystery! Very sharp knife gets horrible BESS scores

Debuting my restored Takeda 270mm gyuto and giant new cutting board.

Debuting my restored Takeda 270mm gyuto and giant new cutting board.

Deba bevel polishing technique using small stones, part 1

Deba bevel polishing technique using small stones, part 1

Deba polishing and sharpening, part 2

Deba polishing and sharpening, part 2

100% fun! Join me in listening to great music and sharpening a sujihiki until it is razor sharp!

100% fun! Join me in listening to great music and sharpening a sujihiki until it is razor sharp!

intermediate knife sharpening tutorial, expanding on techniques shown in my basic tutorial.

intermediate knife sharpening tutorial, expanding on techniques shown in my basic tutorial.

Basic kitchen knife sharpening tutorial, featuring a common stainless steel santoku

Basic kitchen knife sharpening tutorial, featuring a common stainless steel santoku

Sharpening an older Dexter Chinese cleaver, part 1

Sharpening an older Dexter Chinese cleaver, part 1

Sharpening an older Dexter Chinese cleaver, Part 2

Sharpening an older Dexter Chinese cleaver, Part 2

Finish sharpening on a freshly restored sujihiki, Part 1

Finish sharpening on a freshly restored sujihiki, Part 1

Finish sharpening on a restored sujihiki, Part 2

Finish sharpening on a restored sujihiki, Part 2

A Tale of Two Debas!

A Tale of Two Debas!

Minamito 250mm sujihiki restoration part 2

Minamito 250mm sujihiki restoration part 2

Minamoto Sujihiki restoration part 1

Minamoto Sujihiki restoration part 1

Basic Whetstone Sharpening Tutorial

Basic Whetstone Sharpening Tutorial

Sharpening and cut testing a budget Henckels chef knife

Sharpening and cut testing a budget Henckels chef knife

Vintage 14" Ontario Chef Knife Quick Sharpening Solutions

Vintage 14" Ontario Chef Knife Quick Sharpening Solutions

Part One: Sharpening a Vintage Clyde Cutlery Chef Knife

Part One: Sharpening a Vintage Clyde Cutlery Chef Knife

Part 3: Sharpening a Vintage Clyde Cutlery Chef Knife

Part 3: Sharpening a Vintage Clyde Cutlery Chef Knife

Part 2: Sharpening the Clyde Cutlery Chef Knife Continued...

Part 2: Sharpening the Clyde Cutlery Chef Knife Continued...

Part 4: Finish Sharpening and Cut Testing the Vintage Clyde Cutlery Chef Knife.

Part 4: Finish Sharpening and Cut Testing the Vintage Clyde Cutlery Chef Knife.

Sharpening an old Henckels Twinworks chef knife

Sharpening an old Henckels Twinworks chef knife

Antique Dufrense and Co. chef knife sharpening, part 1

Antique Dufrense and Co. chef knife sharpening, part 1

Antique Dufrense and Co. chef knife sharpening, part 2

Antique Dufrense and Co. chef knife sharpening, part 2

Bach Prelude with a Twist

Bach Prelude with a Twist

Autumn Leaves

Autumn Leaves

How Deep Is the Ocean

How Deep Is the Ocean