Sharpening: from dull to scary sharp

A Japanese Sushi restaurant has sent me one of their knives as a test. If they like the results they will sent me their more professional knives to sharpen.
I took the opportunity to resharpen some of my bushcraft knives as well.

Stones used:
- Naniwa Chosera 400
- Naniwa Chosera 1000
- Naniwa Chosera 3000
- Shapton ha-no-kuromaku 5000
- Naniwa snow white 8000

- Bark river black compound
- Bark river white compound

Knives:
- Select horeca knife Molybdenum Vanadium
- Bark River Bravo 1 CPM-3v
- Bark River Canadian special CPM-3v
- Fallkniven A1 VG10

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Please watch: "Battle of the Ultimate Chopping Knives! Which is the Best!??"
https://www.youtube.com/watch?v=P1uxSw3IP9M
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