you did not cover the final deburring of this type of knife, and also i've seen similar but different sharpening techniques wich at the base all come from japanese learning, and these differences in technique are so confusing so that most of the people who try sharpening these type of geometry end up ruining the knives exactly for this reason. i've red so many comments about people following rigurously the steps and most of them end up with a ruined edge, or dull, or destroyed ura etc etc. I do appreciate your information you provide with your videos and most of the info in this video i find corect with some exceptions. Most of the teachings i saw comming from so called "proffesionals" say that you must first start with the back side of yanagi/deba followed by front side shinogi, then every 3/4 minutes return to the back for fiew passes, then back to the front and so forth during an entire sharpening session. I want to master this single/bevel sharpening but cant afford ruining other people's knives as they are expensive as i dont own any atm, so before i start sharpening for people/restaurants i need to make sure im doing the right thing. Conclusion after 6 months of intense study about sharpening single bevel knives i find out ..... nobody speaks the exact same language ! Verry frustrating!
for wide bevel and single bevel add a microbevel; on double bevel about 15 degrees on each side and on single bevel tip up to 30 degrees for the microbevel on the main outside bevel
This is an awesome video! I've been looking for something to help answer all those little extraneous questions that arise in the course of sharpening, and this contains almost everything I was wondering about. That said, I have a few questions if you can help me out! 1. Do you finish the primary and secondary bevel sharpening with each stone and then put on the microbevel at the very end? 2. Do you do uraoshi after forming a burr on each stone, or do you only do it at the end? 3. Lastly, I think you mentioned stopping at a coarser stone for deba knives. I've been wondering about this as I've been using a 1000, followed by a jinzo aoto (? around ~2000), and then finishing with a 6000 on my Deba. I find my edge becomes too slippery without enough bite. Would you recommend just stopping at the aoto? Thanks again. I bought my first akifusa from your Oakland location several years ago and always stop by when I'm back in The Bay! It's my guilty pleasure; I tell my wife I'm going for coffee.
1. Depends on how aggressive you want your micro bevel to be. In most case, doing your regular sharpening on each transition stone then doing the micro bevel on your finest stone would suffice. 2. You would do the uraoshi sharpening only on your higher grit stones. If your transition is 1k>3k>6k>10k then you would do ura on your 6 and 10 k. Or 3k is fine too but lightly. You only want to do uraoshi sharpening on the coarser grit around 1k if you are doing it for the first few times to a new knife. 3. You don’t need to go too fine for deba because that knife you use primarily the weight to get the job done. You actually don’t need a screaming sharp or high polished deba. Stopping at the Aoto is fine and adding a micro bevel there too to prevent easy chips from fish bones. Cheers.
