Ready to take your knife sharpening up a notch? Naoto's here to tell you how the knife sharpeners in Japan do it: for a truly sharp knife, you can't just be working on the edge, you have to thin the blade to keep it as good as new! For any home sharpener or pro worth their salt, this is the industry standard on how to maintain your knives for a lifetime.

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Chapters:
0:00 Intro
1:20 Stones and gear
2:51 Wrap your handle
3:35 Make sure your knife is straight
4:03 Thinning your knife
7:16 Second side
8:02 Is it thin enough?
9:27 Smoothing the scratches
12:00 Optional polishing
13:35 After thinning
14:13 Outro

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