Everything in this is spot on except for where he says that you apply pressure towards you during uraoshi. Uraoshi means "back PUSH". You must apply a tiny amount of pressure on the PUSH stroke, not the pull. It's literally in the name. The reason for this is that when applying pressure on the pull stroke while flat on the stone, you are more likely to subtle rock back, thus widening the grind on the spine portion of the urasaki. Otherwise this is an utterly outstanding video.
Hey @borrago! You are correct, but we wanted to make this tutorial as simple as possible. The main thing you need to watch out is that you don't remove too much material uraoshi. Since we receive a lot of single bevel knives for repairs/sharpening, we use pressure on both strokes, as long as the pressure is minimum, that makes the process faster. ✌
In the bucket we have regular water. At the end, we use Ballistol oil on the paper towel to clean and protect the freshly polished blade. 👍 sharpedgeshop.com/products/ballistol-knife-maintenance-oil-50ml?_pos=1&_psq=ballistol&_ss=e&_v=1.0
You can follow the bevel that is on the knife already. So you do the flat grind from the shinogi line down. Sometimes users like to make a microbevel (second angle) at the cutting edge because of easier further sharpening and edge maintenance.
I have heard that marking knives are never perfectly flat (on the flat side) and need some grinding to fix. Do you think the single bevel is a good option compared to the double bevel (v point) one? Thanks!
We agree that sometimes marking knives (all single bevel knives) need a few passes on the flat side to correct the profile. V point is more universal, as you only require one knife for marking on the left or the right side of the “ruler”. If you have a single bevel kiridashi you require both left and right-handed option for most comfortable work. 👍
Hey! You can actually do the sharpening angle as you wish/prefer. You can do 10-12 degrees per side, you can do a small secondary bevel, you can do flat edge, concave, convex, hollow. Single bevel knives usually direct you to the sharpening angle because you place the blade on kireha, and you quickly get the correct angle (flat edge). You can also do convex edge if that is something you prefer. Let me know if you have any additional questions. ⚔
Maybe it looks a bit gruesome, but for us this is the best way to test for sharpness and imperfections on the cutting edge. No pressure is used, so the knife doesn't dig in. 😉 There are of course other ways, but for us, this one works best. Still, all fingers and nails accounted for! 👍
Recently I started doing blade sharpening for my parents and grandparents. This video really helps and it contains 999% more knowledge compare with other videos.
There are of course other ways to test the sharpness, we prefer the nail method. There is no pressure used and you should see immediately if the knife needs further sharpening. ✌
Carbon steel works on any whetstone or oilstone. Stainless steel will require an axe puck first. ☝️ After you’ve created the edge you desire on the stainless steel knife, you can start using diamond stones only. Stainless steel knives take forever on whetstones and oilstones. You must understand there are differences metal materials before sharpening them, if u wish to save time and money ☝️ Carbon Steel is much easier to sharpen
We wouldn't totally agree with that. You can use whetstones with stainless steel knives, but the result won't be as good as on a carbon steel knife, or better said it will be different. We agree that it takes longer, and that diamond removes the material quicker. Stainless steel also loads up the stone compared to the carbon steel knife, which means that regular flattening and cleaning will be needed. But if you only have whetstones at home, you can of course use them for both types of steel. Only result will be different as the steel react differently to sharpening. We agree that traditional steel is much easier to sharpen. 👍
You add baking soda in the water for that carbon steel type of knife otherwise you get rust while sharpening so adding baking soda is preventing the rust of course you should re move water immediately your knife after sharpening
That is correct. We actually put baking soda to neutralize the rust, but didn't mention this in the video. We also use baking soda to neutralize/stop the etching process when restoring the damascus pattern. 👍
Well it’s official ! Your Video is a cut 👈🏼 above the rest , the detail and explanation are priceless and for someone who is searching quality of precision on learning the proper way to care for their knifes from Japanese craftsman is remarkable, it’s obvious you have studied the art of grinding and polishing the edge of fine metal and just goes to show you that you don’t need to be a farmer to be outstanding in you field , I just got my first deba and was looking for proper care and was lucky enough to find your site , thank you for making a great explanation of sharpening my investment 👍🏼👊🏼
Hello Dave, thank you so much for your kind words! We are in this business for quite some time and we are very lucky to have the team who takes the extra effort to educate our customers and strive to provide content as such. It was our goal to create a very detailed video about sharpening single bevel knives, including using the Japanese terminology. Feel free to reach out to us if you will have any additional questions. All the best, SharpEdge team.
I'm really pleased with this! It works like a charm ru-vid.comUgkxDcr-y2Pf6xdnrFHrSP7dl9kpKaCozcSQ Takes less time than my old electric sharpener because it can take more off the knife faster, and then it smooths out nicely with the finer grit polisher. I don't know how long it will last before the grit wears away, but I wouldn't mind having to replace it every once in a while.
Unexpectedly, the "knife sharpener" made in China is only $12.4 on the Chinese online sales platform, and the fixed-angle sharpening guide is only $0.81, but it can sharpen such a sharp blade.
This video and background music combined to make the pen knife i was sharpening feel like i was a cowboy sharpening a japanese katana in texas in 19th century
I could have sharpened over 30 knives in the time it took to watch this video. 20 seconds per knife). I use the tip of a nail to feel for nicks and burrs to save my manicure. I use thin, crisp paper to determine sharpness. Good video, 2 thumbs up!
It is a leather strop which has a Koyo polishing compound applied to it. Here you can get both products: sharpedgeshop.com/collections/polishing-compounds/products/strop-n-polish
I think the image of “finger or finger nail test “is kind of horrifying and may I say….not so smart. Since it’s not explained in detail and only mentioned “don’t worry the nail will grow back”(the cutting mark one this guy’s nail is so clear). Wondering if some amateurs would simply cut their fingers or nails or even someone around happens to bump into you that some tragic thing happens.
Like we said in the video, use the weight of the knife GENTLY, and don't press too hard. The weight of the knife is more than enough to test the sharpness. If that doesn't work for you, you can use other techniques, we prefer this one. 😉 The "cut" marks on the nail of course don't stay there for long, except if you are like us and you sharpen a lot of knives every day.😉
Where do you purchase angle clips from, I know you’re in another country from me, but maybe you can give me a website possibly,or can I purchase from you, many thanks,look forward to reply , love your videos excellent,Cheers 👍👍👍.
The carrot-tongue sharpness test is something new for me, after watching a lot of sharpening videos! And the fact that the nail test doesn't have to "catch" when the knife is sharp (only if there is a burr) is also new to me, although i saw the nail test before - I understood it wrong up until seeing this video. Thanks!
We are extremely happy when someone tells us that our video helped them with their sharpening and that they learned something new. We hope your knives are even sharper now!
Haha, sorry about that! We've got so many *cringe* comments in our Beginners Sharpening video 😅 - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-v2Hb8iUoK3E.html. Luckily, there are other ways to test for sharpness, but Nail test is still the best one.. It gives immediate feedback so you know exactly which part of the blade needs more work. ✌
Au top ! J'adore ! J'ai un couteau Deba en acier Shirogami. La moindre arête de poisson ébrèche la lame et je n'avais pas connaissance du micro biseau... Quel angle dois-je utiliser pour faire un micro biseau sur un Deba ? En vous remerciant 🙂
Hey, you can achieve that by placing the blade on the primary bevel and raise the sharpening angle by 5-10% to create the secondary bevel. That should remove the chip. 👍
@@SharpEdgeshop Thank you so much ! I just looked at the box of my daba knife. He advises a 14 degree angle on the secondary bevel. I hadn't even seen... I also have the Work sharp and I made a 3D tool to be able to sharpen large knives without the tip bending and distorting the angle. I'm happy, I was able to sharpen a very flexible 18 centimeter long blade.
@@FiishOn That sounds amazing, great work! Yeah, that is usually the case, since the secondary bevel slightly protects the sharpness of the blade, because the blade is not that thin. 👍
