Brilliant. Everything that my Japanese head chef taught me 30 years ago. Best sharpening video I've watched so far.
@JKnifeImports
Жыл бұрын
glad you enjoyed... thanks for taking the time to watch
@skaboss999
7 жыл бұрын
This is the best Single bevel sharpening video ever!
@JKnifeImports
7 жыл бұрын
Thanks so much.
@oSTARCHILD
3 жыл бұрын
This channel has been great. I bought my first yanagiba about a week ago and the man at the shop highly recommended this channel. I am very familiar with sharpening my chef knives (teppan chef) but now that I'm doing sushi I am really appreciating your tips.
@Adventureman_Dan
7 жыл бұрын
Outstanding video mate. Great narration and while giving a great demonstration. Nice work.
@CliffStamp
12 жыл бұрын
Beautiful final stone, clear and concise video as always.
@slypig5000
12 жыл бұрын
Love the videos, keep up the good work. I sharpened my first single bevel knife after watching your other video on single bevel knives. It had been dull for years because I didn't know how to resharpen it, now its back to new, maybe better.
@CloneHat
3 жыл бұрын
Thanks! This was very helpful for my reed-making knife for bassoon!
@olovikka
3 жыл бұрын
NIce demonstration, now I know I won't be having any single bewels to home :D Definitely need master grade sharpening skills to get the job done.
@XMetalChefX
Жыл бұрын
THANK YOU nor explaining the convex edge for Japanese knives. Jso many people think this a ROUNDED grind of shorts. Ots just a few grind angles that flow seamlessly. Love you guys!
@user-pm7pw1tl3t
Жыл бұрын
Because thats what a compound is. A bunch of angles blended.
@vinsantos3462
2 жыл бұрын
Best video ive seen about the topic
@CalaisRider
3 жыл бұрын
EXCELLENT PRESENTATION. Thanks for taking the time and posting 😁
@JKnifeImports
11 жыл бұрын
very few of those are actually knife craftsmen... and if you're looking for a traditional knife, i would say take a look at our gesshin hide line... its my personal favorite.
@RavenSWE
2 жыл бұрын
This looks very difficult compared to double bevel sharpening, definitely need to get some skills before attempting this
@JKnifeImports
2 жыл бұрын
Honestly, there are parts of it that I find easier, in the sense that its easier to feel what is going on what what is right or wrong, but there are more potential areas for mistakes for sure. If you have any questions as you get rolling with this, please don't hesitate to reach out and bug us with any questions.
@greatwhitenorth3717
4 жыл бұрын
This an excellent video demo!! Thank you!
@WS-gs6sf
4 жыл бұрын
Loads of good info. Kudos.
@goth_chxf3193
2 жыл бұрын
Really solid video 💪💪👍👍
@jgraeff1
12 жыл бұрын
Great video Jon! have always been scared to sharpen single bevel knives i think i will try to fix my usuba now haha
@zepres
11 жыл бұрын
Jon, thanks so much for the video. You have the passion and the generosity to share. We will be in LA area this xmas and would like to visit the store.
@quaser6666
11 жыл бұрын
Oh right, the site where I bought it were actually selling it as a single bevel.well thanks for the advice, I'll have another go at it tomorrow. I think I'll practice my sharpening skills on that knife before I invest in a better one. Thanks again for your advice and the videos.
@Master...deBater
Күн бұрын
Wow...sweet Suita!!!😁
@qrubmeeaz
10 жыл бұрын
Very useful! Thank you!
@tedwutang
4 жыл бұрын
I have only seen Bill at knife merchants mention such micro bevel not in detail as to how to achieve that. The way you shift your weight to hit that shinogi line. I’m just speechless. You may be the only one person I’ll say puts shame to Tormek t8. Heck even better than Murray Cutter 17 generation yoshimoto blade smith in sharpening. Mastery at work. Thank you so much for the lesson worth every seconds for years I’ll subscribe with pleasure wanna aborb all you can share. I was thinking Tormek for badly damaged blade but whetstone is where I’ll always stay.
@billanderson2217
22 күн бұрын
Thank you. 👍👏
@alexpearson8481
6 жыл бұрын
Very good video.
@Numeronx
8 жыл бұрын
This is cool and all, but honestly after watching this I'm like:fk this I'm just gonna get a sujihiki
@jacknaylor2460
9 жыл бұрын
Legend! Thankyou!
@JKnifeImports
12 жыл бұрын
my pleasure... i'll get back to you on that later today
@Chef316
12 жыл бұрын
Jon, I sent you a few emails with pictures attached. I tool them from a couple different angles on my phone. I hope they are good enough quality for you to see what you need. Just so you know to be looking for them. Once again, thank you!!!
@MarkRif
12 жыл бұрын
great video! thanks so much
@Ghostfinger45
12 жыл бұрын
Excellent. Thanks !!
@JKnifeImports
12 жыл бұрын
the sharpie can be reapplied before each stone if you find it more helpful (it often is a good idea as you get started)... for normal sharpening, i usually use a coarse, medium, and fine stone (sometimes more than 1 fine stone). Outside of uraoshi and microbevels which are only done on a finishing stone, the rest of the sharpening process should be done on each stone.
@fcbarca193
6 жыл бұрын
普通の日本人より和包丁の構造と研ぎ方を理解している。 研ぎ方もとても上手い。
@JKnifeImports
6 жыл бұрын
ありがとうございます
@JKnifeImports
12 жыл бұрын
hamaguri edges offer better edge strength, resistance to chipping, better edge retention, and better food release
@JKnifeImports
11 жыл бұрын
removing sharpie is just part of it... you should also be looking for burr development when sharpening the edge, even raising of the shinogi line when sharpening that area, making sure both move at the same rate, checking to make sure you have a nice even scratch pattern along the blade and that the scratch pattern reflects the kind of stone and grit level you are using. What specifically is wrong with yours right now? Not sharp? Doesnt look nice? Both?
@BBB_025
5 жыл бұрын
Hello Jon, The quality of all of your videos are extraordinary! I do have a question about the hamaguri edge. When you did the top bevel (Shinogi line down to the lamination line) I was surprised to see sharpie was removed from the lower bevel (lamination line down to the edge). Because the hamaguri is a compound bevel, shouldn’t the sharpie only be removed from one side of the lamination line at a time? Obviously the sharpie says otherwise, but I don’t understand what is happening.
@JKnifeImports
5 жыл бұрын
Sure... knife grinds arent always perfect, so you will see some variation. This was a yanagiba that i ground as part of my training in Japan, and clearly my grinding was not the best. You will almost always see some inconsistencies in terms of the grind. In an ideal and perfect world, you would be correct though. I just dont often see ideal situations. Anyways, sometimes the first part of sharpening (Shinogi line down) will look like this, but i can correct some of that in my next step when i sharpen near the edge. Does that make sense?
@BBB_025
5 жыл бұрын
Thanks Jon, that does make sense! This video makes me a lot more comfortable with eventually getting a sharpening system (from JKI) and trying to sharpen my yanagiba
@JKnifeImports
5 жыл бұрын
@@BBB_025 thanks... feel free to bug me with questions anytime
@fdboucher
2 ай бұрын
Excellent video! I learned a lot. What do you call this mudstone: Monsanto? Di I get this right? Oh! Monzento! Can't find it anywhere…
@JKnifeImports
Ай бұрын
Monzento... we've got a couple in stock on the website still i think: www.japaneseknifeimports.com/collections/tennen-toishi-natural-stones
@crazychemist18
7 ай бұрын
So with the two bevels being sort of blended together, would that make them a sort of convex grind (but only on one side)? Thank you for the video! Super helpful 🙏
@JKnifeImports
7 ай бұрын
yeah... a compound bevel blended into a convex-like grind
@Chef316
12 жыл бұрын
Thank you so much!
@JKnifeImports
12 жыл бұрын
man... you should have seen the one i fixed today... it was a beastly repair. I keep forgetting to take before pics like an idiot though.
@JKnifeImports
11 жыл бұрын
yokote requires great pressure control and angle control... the tip adjustment is different. The tip sharpening is separated into two parts at different angles of approach. There's no easy way to do it... just practice.
@JKnifeImports
12 жыл бұрын
my pleasure
@psg8101
7 жыл бұрын
Hello John. first of all, Great videos! love your channel. By the way, I am having few troubles with sharpening ura. I found it is impossible to remove burr of ura when ura is flat on the stone.I spent like 3 mins to remove burr of ura, but nothing changed. But when I give slight angle (like 5 to 10 degree), burr is cleanly removed. I am using cheap tojiro yanagiba (around 30 dollars) and some people state that if you sharpen cheap and soft stainless steel yanagiba, you need to give between 5 to 10 degree angle for uraoshi sharpening. Is that true or did i just ruin my knife? Thanks a lot!
@JKnifeImports
7 жыл бұрын
Thanks so much. If you could e-mail me some pictures of your knife, i'd be more than happy to help you try to figure out whats going on here. My e-mail address is Jon@japaneseknifeimports.com
@mxjaimy
2 жыл бұрын
“Is that true or did I just ruin my knife” LOL, great question haha
@CountryMaster16
11 жыл бұрын
love the video so helpfull really apprechade the time and love you put into it. but i still have one question, what forgemaster would you tell ppl to go to if tey are looking for a awesome traditional japanese knife Haiku Damascus Kasumi Global Wasabi Kai Shun Tojiro DP 3 layers Tojiro Damaskus Pro Hattori Tamahagane Tamahagane San Nagomi Damast Kyocera Keramik Kamo Katsuyasu Kamo Shirou Takefu TonTenKan Kato Hiroshi Saji Takeshi Masami Azai Kitaoka Hideo thanks so much
@ferdianlie
7 жыл бұрын
hi jon..what an educational video! totally love it. i wonder what you can do if you dont have the muddy stone ? i just got my single bevel deba knife, and ur video has been the most helpful one, except i dont have the muddy stone. thanks in advance.
@JKnifeImports
7 жыл бұрын
Muddy stones are mostly an aesthetic thing... any decent stone should leave a more than functional edge with good sharpening technique.
@KoLuX57
9 ай бұрын
I am asking as an experienced specialist at what angle to sharpen single- and double-sided Japanese knives because I have such knives.
@JKnifeImports
9 ай бұрын
single bevel knives essentially have the angle built into the wide bevel, so try to follow that as a guide. Double bevel knives are far more flexible. Generally, angles from 10-15 degrees per side are a safe bet range. The higher you go (i.e. closer to 15 or even beyond that) the more durable the knife will be but the less sharp it will feel. The lower you are (i.e. closer to 10 or even lower), the sharper it will feel, but the more brittle it will be.
@JKnifeImports
11 жыл бұрын
you should have access to a number of good knives out there... we can ship there too, but i know it can be expensive. Is there a place you can go and see the knives in person?
@CrankyFrankie59
7 жыл бұрын
Great video John, you are the best, but quite frankly I think I will stay away from single bevel knives because the sharpening seems very much more complex than double bevel.
@JKnifeImports
7 жыл бұрын
Its a little bit more complicated, but in reality its not that hard. Anyways, if you change your mind, know that we are always here to be a resource for you along the way.
@JKnifeImports
12 жыл бұрын
Most yanagiba already ship with this kind of edge geometry
@Artfulscience1
10 жыл бұрын
Just watched uraoshi video, and it quite clearly answered my question however, I do have another question. So as I have seen, the general process seems to be sharpen higher on the major bevel, lower on the major bevel, uraoshi, then burr removal. Since you emphasized that uraoshi can easily be over done, would you recommend that uraoshi is done every time one sharpens their blade? Of course, I know this can be a highly subjective question, but just wondering.
@JKnifeImports
11 жыл бұрын
my pleasure... if you're still having trouble after new years, shoot me an e-mail or give me a call at the store and i'll see if i can help out a bit more
@JKnifeImports
11 жыл бұрын
what kind of knife are you sharpening?
@Agagles
4 жыл бұрын
Nice! Great video with a good info! I have a Yanagi (Sakai Takayuki White steel) and I'll like to practice but in the process sharpening and polishing the blade what stones you recommend from your store? Specially for a contrast between the jigane and the hagane.
@JKnifeImports
4 жыл бұрын
It realy depends on the amount of effort you want to put in, budget constraints, and skill level. I feel like this probably needs a more in depth conversation, so if you would like, please feel free to email me at Jon@japaneseknifeimports.com and we can go from there.
@roger9453
7 жыл бұрын
Can I just send you my knives? That looks like a lot of work! good video
@JKnifeImports
7 жыл бұрын
Yeah... we have people send in knives for thinning and sharpening all of the time... feel free to e-mail me with questions if you have any Jon@JapaneseKnifeImports.com
@SuperPhoReal
12 жыл бұрын
what grit is the natural stone u did the micro bevel on?
@i.am.Clutch
4 жыл бұрын
What level grit of sharpening stones are you using?
@mmschweizer
9 жыл бұрын
That finishing stone is very thick! I am curious about that. Is that line just a natural coloration or do you have it laminated to another stone? I love the slurry you got from the dark stone. I am dying to go to Japan where I can see some natural stones in person, but I am on the other side of the world and flights are not cheap. I use Choseras and Shaptons now primarily.
@JKnifeImports
9 жыл бұрын
+mmschweizer its a completely natural stones... the lines are all part of it. Its one of the more expensive stones in my personal collection, but its so much fun. That size is totally unnecessary, but i'm dorky about this kind of stuff, so i had to have it :)
@Chef316
12 жыл бұрын
it only has a bevel on one side...but the back flat...so do I just treat the one side as if I'm sharpening a double bevel but just sharpen it on one side?
@jjshane72
10 ай бұрын
Hi Jon, just out of curiosity, have you sharpened a maguro bocho before?
@JKnifeImports
10 ай бұрын
yes... they are quite time consuming and tricky, mostly as a function of how they need to be held while sharpening. In all honesty, not something i enjoy doing, but certainly something i am capable of doing.
@glytch5
9 жыл бұрын
Would it be weird not to make a micro bevel? I really don't prefer using them, but I am not too familiar with my new single bevel knife.
@JKnifeImports
9 жыл бұрын
Max Savino not at all... many people choose to sharpen that way. It will be just a bit more delicate that way.
@glytch5
9 жыл бұрын
+Japanese Knife Imports So I took upon my self to do my new small okeya Deba with this process. I have some good sharpening experience under my belt as it is. After I thinned the knife, and then formed my bur doing the bevel "compound" like you suggest, I then turned the knife over to do some back side sharpening. I did just a few quick light strokes on my 6k stone like you showed here, but just that alone was enough to raise a burr on the bevel side.... so I then did some stropping strokes on the bevel side and AGAIN I got a burr on the back... so I did the back side again and ANOTHER BURR! I am using light pressure and only on the forward stroke. What am I doing wrong here? I've never had a Japanese knife with white steel hold a burr like this... they usually come off right away considering how hard and brittle the steel is. I am trying to do this WITHOUT a micro bevel. Any suggestions? Thanks
@Chef316
12 жыл бұрын
I just bought my first Yanagiba. I was wanting to know if, even though it is razor sharp now, to sharpen it as you do in this video to change the type of edge it has????
@JKnifeImports
12 жыл бұрын
natural stones dont really operate in the same way as synthetic stones with regard to grit ratings... lets just say its pretty high grit finishing stone (its my shobudani renge suita)
@damani1711
Жыл бұрын
how do you keep your hands and nails so clean despite sharpening so much?
@JKnifeImports
Жыл бұрын
Lol… used to washing hands a lot from being in kitchens… use soap with abrasive and nail brushes
@damani1711
Жыл бұрын
@@JKnifeImports i also work in a kitchen which is why im very self aware of the staining on my fingers lol. thanks though, will have to keep a brush in the bag then!
@JKnifeImports
11 жыл бұрын
tojiro is kind of misleading on that series... its not really a single bevel knife... its just highly asymmetric with one side convexed. However, sharpening of that knife is much more similar to a double bevel knife than a single bevel knife.
@johnsmit3573
Жыл бұрын
Does the uraoshi sharpening scratch the knife?
@TocilarulTimisorean
2 жыл бұрын
Great video, great info. Can you please tell me if a Tojiro Shirogami white 2 Gyutoh 210mm 50/50 ratio ,wich comes with a microbevel works ok for most kitchen jobs including veggies or should i thin out the micro bevel in order to get less resistance when cutting. I would like to know if in real use, if i eliminate the microbevel will the edge stand ok or will it chip or get dull verry fast. I am sharpening on whetstones and i'm just a normal home cook.
@JKnifeImports
2 жыл бұрын
Fabian... shoot me an email if you can- Jon@japaneseknifeimports.com. The answers I want to provide are a bit longer than what makes sense for the comments section in youtube.
@lenny1062
2 жыл бұрын
Aren’t you scratching the face of the knife up when you drag it across the wet stone like that?
@JKnifeImports
2 жыл бұрын
not exactly... sharpening is inherently scratching up the knife, but in a controlled manner, with a consistent scratch pattern, and in a focused area. In this case, the scratches are along the bevel, not the face of the knife. If you are experiencing scratching on the face of the knife, that is a function of an incorrect angle or angle inconsistency. But even the face of the knife is covered in scratches... they are just consistent in direction and size, making it look nice. Its possible to re-do, repair, or even improve upon that, if so desired.
@marksaluta555
11 жыл бұрын
Any additional advice for restoring a polished out shinogi? Hissatsu blade? Thanks. I pretty much polished out the shinogi and the yokote. Oops
@MrTroflog
11 жыл бұрын
Hello Very good video. But I have a question on single bevel sharpening. Have bought some really inexpensive (15 $) yanagiba in order to train on single bevel sharpening. But even if I try to follow your video I do not manage to got it arm hair cutting sharp. It seem like that I am not able to get rid of the burr on the flat back side. Do you think that the steel is to cheap in order to get it sharp, or do I have to practice more? I can get a cheap double bevel knife razor sharp with no problem.
@quaser6666
11 жыл бұрын
It's a Tojiro SD santoku single bevel knife
@RotaryDreaminx7
11 жыл бұрын
Essentially both.
@Tremulousnut
7 жыл бұрын
I've a question about the uraoshi. Is it normal to have knives with an uneven shaped uraoshi? I have a knife with a strange uraoshi where the tip uraoshi (front 2 cm) is thicker than the rest of the blade, so it looks more like a bottleneck than a gentle Λ. I don't have this experience with my old company Aritsugu or my Sakai Takayuki (therefore I don't think it's a technique problem), so I've been wondering is it an imperfection on the part of the knife maker?
@JKnifeImports
7 жыл бұрын
Yeah... creating a nice and even ura is rather difficult, so you see many products (often less expensive, but not always) with high and low spots on the ura. Also, various craftsmen have different ways of doing this so you will see different shapes from time to time. Anyways, it's a rather common imperfection, but if you want to e-mail me pictures of the knife in question, I'd be happy to take a look.
@curtispaza3619
4 ай бұрын
Hello what are your wheat stones and the base that you use and where can I purchase them Ty
@JKnifeImports
4 ай бұрын
almost every stone we use is on our website... the container we use is a 4 in deep hotel pan, the bridge we use is called the stone bridge on our site, and the holder is the large stone holder on our site.
@24Kbandofficial
9 жыл бұрын
Hey Jon, i was wondering what grit the Stones are that you are using? I just bought a usuba from Miki, (my first single bevel knife) and i've been trying to sharpen it With the instructions in your video, but i cant seen to get it as Sharp as possible. I use a 1000 grit and a 5000 grit stone from naniwa. Greetings from Holland, Thijs Toetenel
@JKnifeImports
9 жыл бұрын
Vierentwintig Karaat you probably want to start off with a coarser stone on the front side and a medium girt stone on the back for the initial work. Once everything looks good, switch to a finishing stone for the back and a medium grit stone for the front. The a finishing stone for both the front and back. As long as you form an even and consistent burr from heel to tip and then remove it, your knife will be sharp.
@24Kbandofficial
9 жыл бұрын
I also have a 400 grit stone. So i Should use that for the front? And do you suggestie getting a finishing stone With a higher grit like 10.000?
@JKnifeImports
9 жыл бұрын
Vierentwintig Karaat Yes... i think it will help speed up the process of cleaning up the high and low spots and form the burr more quickly. Just be careful to not overdo it, and make sure you are being angle consistent. With the higher grit stones, its not necessary. Some people like to go that high, but most do not. 6-8k is about perfect for most.
@lrksimas
12 жыл бұрын
you took off the sharpie with a medium grit stone, do you usually do this and the other steps just once or more times?
@Artfulscience1
10 жыл бұрын
Blade flat and parallel to the stone during uraoshi?
@superdepressif6047
2 жыл бұрын
you dont press on the knife as you push it toward yourself?
@JKnifeImports
2 жыл бұрын
ideally, you want to employ edge trailing pressure on the bevel size and edge leading pressure on the ura (back side)
@quaser6666
11 жыл бұрын
Hi, thanks for doing these videos. They helped me a lot with sharpening my knife with a stone for the first time. The only trouble I had was the bevel on my knife is very small so it's hard to see the angles on it, have you got any tips that could help me cope with this? Thanks again.
@sukita410
10 жыл бұрын
Are you managing the angle of the knife or just putting presure on the bevel that you want to sharpen and this way creating the correct angle ?
@JKnifeImports
10 жыл бұрын
not exactly... there is a bit more than pressure involved. But it is a feeling thing. You can measure if you feel the need, and there are smartphone apps that help with that, but i dont think they are necessary, as long as you have a decent idea of what various angles look/feel like.
@sukita410
10 жыл бұрын
Japanese Knife Imports I will practice. Thanks for the video.
@WormyLeWorm
3 жыл бұрын
When sharpening a wide bevel, but double bevel knife, would that require the same process highlighted here, just without the uraoshi sharpening? I'm uncertain if I would use a high angle microbevel like in this process with that kind of knife and just treat the lamination line to the edge as the main cutting edge and develop a burr there, or if I would just grind down the wide bevels a bit like the first part of this process focusing pressure near the shinogi line and then do the usual 9-15 degrees or so as you do on most double bevel knives after that little bit of thinning. Instinct would tell me that a double bevel knife isn't designed to hold an edge that would require an angle so low as to hit the lamination line to the edge, and that just thinning using the wide bevel laid flat as a guide to maintain the original geometry and then putting on the usual double bevel 9-15 degree would make sense, but I'm really not certain of that.
@JKnifeImports
3 жыл бұрын
More or less. The microbevel will depend on the steel/heat treatment as well as the overall cross-sectional geometry. Feel free to email me at jon@japaneseknifeimports.com if you want to have a more in-depth conversation about this (you can all call us at the store if that's easier).
@WormyLeWorm
3 жыл бұрын
@@JKnifeImports Thanks. Will do, next time I check out the store.
@joem1256
9 жыл бұрын
Jon, do honyaki blades have the same compound bevel?
@JKnifeImports
9 жыл бұрын
Joe M depends on the craftsmen, but for the most part, yes.
@SkillshoxT
4 жыл бұрын
Hey, I don't know if you still answer questions, but I could use your help. Thanks for your videos, really did help me a lot to get better and inspired me. I bought an Sakai Takayuki Homura Kengata Gyuto 225mm. There are some videos on that knife. I was wondering how to sharpen it due to its unique form. Do I have to treat it like a double bevel knife? Since it is 50/50? Or do I have to sharpen it like a single bevel knife? Hope you can help me :) Best regards
@JKnifeImports
4 жыл бұрын
If you want to shoot me an e-mail at jon@japaneseknifeimports.com, i'd be happy to help. Just send over some pictures so i can see what kind of condition its in and what has been done to it so far. Thanks. -Jon
@Chihuahuauno1
2 жыл бұрын
I would have to question why you would purchase a $1000+ blade and not be able to answer that question - a 50:50 edge functionally should remain a DOUBLE BEVEL EDGE, for the best/ideal performance!
@Chef316
12 жыл бұрын
I have a Mercer 12" Yanagiba. It's stainless steel
@Chihuahuauno1
2 жыл бұрын
So if I understand correctly, not having a “muddy-natural stone,” I can use my Cerax #1000 splash stone for the “clam shell” portion of the sharpening?
@JKnifeImports
2 жыл бұрын
for sure... thats a nice and muddy medium grit stone... you can use a finishing stone too if you would like.
@Chihuahuauno1
2 жыл бұрын
Thanks so much in advance! I consider myself an above-average double-bevel sharpener, should I try this (single bevel sharpening), on my Masamoto KS Kamagata Usuba, or send it in when it need sharpening?!?!?
@Chihuahuauno1
2 жыл бұрын
WoW, thanks so much for the rapid-response Jon❣️My finishing stone is the King S-1 #6000 - so could I use both, #1000 -> #6000 or would that be overkill - which would you use - my gut is saying the “muddier” #1000.
@JKnifeImports
2 жыл бұрын
@@Chihuahuauno1 I think you should be ok to try it yourself. Sharpening should, in reality, be something we can all do. Sharpening services exist for more serious problems or for people who don't have time to or don't want to learn sharpening.
@JKnifeImports
2 жыл бұрын
@@Chihuahuauno1 just try the blending on the 6k... as long as you've done good work before that point, it should be totally fine
@Chef316
12 жыл бұрын
Unfortunately, I don't believe mine is sharpened this way, nor do i believe it is hollow ground on the back side. :-( I wanted to by one from you guys but i had to opt for a lower end one at this time :-(
@lindamcelroy8853
3 жыл бұрын
What grit are you using? Great video btw!!
@JKnifeImports
3 жыл бұрын
in this video is appears as though i was using a gesshin 2k (medium grit stone) and the gesshin 6k (finishing stone)
@DonSleezioni
2 жыл бұрын
Do you offer sharpening services? I have a fairly valuable Japanese style tanto that I want to get sharpened, but I don't want to damage it as I've never sharpened a knife that doesn't have a secondary bevel.
@JKnifeImports
2 жыл бұрын
normally, yes. However, as noted at the top of our website currently, all service-based offerings, including sharpening, are currently on hold. We are just a bit too busy to take on new work right now. Really sorry about that.
@natef1212
Жыл бұрын
do I need the mud stone? Was unclear - I just have 1k and 6k
@JKnifeImports
Жыл бұрын
you're fine with the 1k/6k
@Hammer757
7 жыл бұрын
Could you what the first and second stones are. for the second, it sounded like you said "Manzanto" but I probably missed that :D. thanks for these excellent videos
@JKnifeImports
7 жыл бұрын
Hammer757 Gesshin 2000, Gesshin 6000s, and monzento
@Hammer757
7 жыл бұрын
Thanks, I actually just found the Monzento just a few minutes after I asked. Sorry!
@JKnifeImports
7 жыл бұрын
Hammer757 no prob
@clydemcdonald4162
6 жыл бұрын
Japanese Knife Imports www.knifekits.com/vcom/knife-making-parts-screws-c-60_81.html
@RotaryDreaminx7
11 жыл бұрын
I tried the sharpie technique on my yanagiba and at the beginning phase of sharpening, I cannot seem to get the sharpening technique correct. (I am incompetent, apparently x_x). I have removed all sharpie marks save for the area in the beginning of sharpening. Any thoughts or methods to help me out?
@Chef316
12 жыл бұрын
How do you suggest a sharpen the yanagiba that i have? or can i still sharpen it in the same way you do here?
@JKnifeImports
12 жыл бұрын
what kind of yanagiba do you have? (brand/line?)
@JKnifeImports
12 жыл бұрын
what do you mean by that?
@willngo7318
8 жыл бұрын
Hi John, one of my yanagi had some micro chips which stones do you use to fix chips on knife.
@JKnifeImports
8 жыл бұрын
depends on how big the chips are... you want to shoot me an e-mail with some pictures? jon@japaneseknifeimports.com
@jiahaotan696
2 жыл бұрын
I'm a home cook and finally found someone else who tests the sharpness of a knife by running the edge on his thumbnail. I feel vindicated.
@JKnifeImports
2 жыл бұрын
lol... still somehow better than a lot of the craftsmen I train with who test on the hair right at the back of their head (they also do the thumbnail thing too... its also quite common among chefs in Japan)
@marksaluta555
11 жыл бұрын
What do you do when the blade has a Yokote?
@lrksimas
12 жыл бұрын
how many times do you repeat this process?
@westcoastwarriorsarchive7929
7 жыл бұрын
What grit stone do you do the microbevel on? Do you just use the highest grit stone available? Or do you want to use a particular type of stone?
@JKnifeImports
7 жыл бұрын
the simple answer is the highest girt you have, but sometimes that can be too high. You want it to be a finishing stone for sure, but aside from that, edge preference can have a lot of impact on what you choose to do. Ideally, harder stones will work better for microbevels than softer ones. And, also remember that micorbevels are not necessary 100% of the time. They can be very helpful in specific cases, but overuse seems to be a common problem nowadays. Fee free to bug me with any followup questions.
@JKnifeImports
12 жыл бұрын
are you 100% sure the back is flat? Honestly, i would have to see the knife to figure out the best way to sharpen it. If you want to shoot me an e-mail with some pictures, i think i should be able to help. You can find my e-mail address on our website JapaneseKnifeImports.
@thezestyfishfinger1284
4 жыл бұрын
What was that really muddy stone?
@JKnifeImports
4 жыл бұрын
its been a while since i shot this, but i think i was using a gesshin 2k, followed by a gesshin 4k, monzento (the super muddy dark brown one), and then a shobudani suita
@rfrankhuizen
4 жыл бұрын
What stone are you working on? Lease tell me
@JKnifeImports
4 жыл бұрын
i shot this a long time ago, so i'm working just from what i can see in the video. The first stone appears to be a gesshin 2000 grit stone. The second one is either a gesshin 4000 or 8000. The third is a natural monzento. And the fourth is a shobu suita.
Пікірлер: 218