Improving Initial Sharpness of Shiro Kamo Aogami Super (AS) Petty 150mm on Naniwa Professional 3K+5K

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Out of box, the edge feels like 2k finish. I continue on 3k and 5k. And then go on leather strapping for final burr removing. Both stones worked pretty well. Metal particles showed up immediately means both stones cut very fast. They are also hard enough to bring you ultimate sharp edge.
Stone Introduction:
NANIWA Professional #3000 Grid Splash and Go Whetstone
NANIWA Professional #5000 Grid Splash and Go Whetstone
Knife Introduction:
Blacksmith: Shiro Kamo
Blade Type: Petty / Utility Knife
Edge Length: 150mm
Handle: Octagonal Walnut
Bolster: Black Buffalo Horn
Core Steel: Aogami Super (Blue Super Steel)
Cladding: 3 Layered Stainless Cladding
Hardness: 63 HRC
Finish: Black
刀匠加茂词朗
刀形多功能小刀
刃长 150mm
手柄日式八角胡桃木柄
口金水牛桂
芯钢超级青纸钢 (超青)
夹钢三层不锈钢夹钢
烧入 63 HRC
完工黑打

Хобби

Опубликовано:

9 май 2022

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Комментарии : 23

@llltrac9143 2 года назад

I'm so lazy sharpening my knives so I watch this video and hopefully the knives get sharp on its own.

@tailibaba 2 года назад

😂

@llltrac9143 2 года назад

@@tailibaba Also just got the Shiro Kamo AS stainless clad 150mm Petty, waiting for coffee force patina to be done before sharpening it.

@tailibaba 2 года назад

@@llltrac9143 Just use it. Cutting meat, carrot, potato, onion, garlic... Patina will be there soon.

@llltrac9143 2 года назад

@@tailibaba Never a fan of normal patina and I feel like forced patina feel more stable.

@tailibaba 2 года назад

lol

@anthonycapo1998 2 года назад

your technique is so precise. I hope to be as good as you one day :)

@tailibaba 2 года назад

Thank you! If you start with strapping motion, one stroke by one stroke to build up your muscle memory, you end up with the same skill as I have. Keep up practising.

@user-kl5op4jz5f Год назад

beautiful stroke and honing

@tailibaba Год назад

Thank you!

@mihugong3153 Год назад

Thank you for the demonstration. Can you explain why you do different sharpening angles on both sides?

@tailibaba Год назад

Hi, sorry for the late reply. It is actually the same angle. It just looks different from different view.

@TheDrBoost Год назад

Guess my tojiro got a really high angle too. The bevel looks so small so i sharpened again on a naniwa 600 and after 1000. The bevel looks much bigger now. Its sharp but not super sharp. Guess its takes a few times to complete new refine the bevel

@Zeus-ly6od 2 года назад

I found a lot of Japanese knife makers have the micro bevels ground with large angles (more than 40 degrees). Maybe it prevents chipping during transportation?

@tailibaba 2 года назад

Yes, correct. prevent chipping and increase edge retention.