This week I am knife sharpening again. My friend Chef Giovanni of Yellowtail Sushi here in Las Vegas went to Korea not long ago on a "food trip" To learn about Korean food and especially to observe how the Koreans handle fish at the local fish market. In Giovanni's travels he brought me back the same kind of knife that is used at the local fish market. It is a hand made, hand hammered knife that cam to the states with no cutting edge on it. Therefore this week I am knife sharpening. I am going to show you how I out a single bevel edge on a knife with no edge at all. It's time consuming but well worth the effort to get this knife sharp. If you have seen my other knife sharpening videos then you will enjoy this one as well.