@@WavvyPig when you have a real high end japanese style kitchen knife, the actual cutting edge isn't that critical because the main bevel is so thin. most knives most folks have any experience with are very thick in comparison. even something like a miyabi, if you do the cutting edge at 10 degrees each side you will have an edge bevel that is easily visible and quite large. if you do this with something like a murrar carter knife, edge at 10 degree each side, the edge bevel will be so tiny you can barely see it. Why? because one knife is much thicker than the other behind the edge. that's the geometry. you can make a thicker knife cut better by making the edge lower angle if the steel can hold it, but it will never be the same like a knife that is actually thin behind the end. Whereas if you have a knife that's very thin behind the edge you can use obtuse edge angles sometimes called a microbevel and it doesn't really alter it's ability to cut because the geometry is already so slicey. I would rather have a knife that is thin behind the edge that has an edge that is obtuse than a knife that has a very acute edge but is thick behind the edge. The thinner knife will always cut better even if the edge is getting duller. Whereas the thicker knife will be noticeable once the cutting edge gets duller and need more maintence.
Apenas por curiosidade qual sao as especificações altura largura espessura comprimento peso desta faca e qual o nome do modelo por gentileza e att parabéns por este trabalho espetacular
I am not sure if you want to spend that money in a knife like this one which should not be as crazy as others. Then you need a special wet stone for sharpening and good cutting board. Then you can take care as it deserves!
No idea, probably a little bit less than 40° i think, at this point i'm applying almost no pressure, just enough to remove any burr left and kinda make a micro bevel
@@nathandaniel5451 40° inclusive is not a big angle it’s 20° per side most knives come standard with a 24° bevel . 40° or as low as 30 maintains edge strength to prevent rolls while still having a thin edge
My knives everytime are sharper than the ones of family and friends i had to use. (I sometimes don't know why people get along with such dull knives) But they are not this sharp. And i don't know if i need my knives this sharp. I think its just for bragging. But i want to try it. Just to get a feel for it. The bite and the feel of slicing. One time i cut the nail and a good part of the tip from my pinky finger. The blade went straight through without resitance. It was just like the lettuce i cut. I had to search the piece of mine out of the salad. But i think the blade (cheap one from Thailand) wasn't sharp as shown.
He’s likely using an ultra fine finishing natural stone which won’t remove much material at all even with the high angle and if you notice he’s using the stropping motion, so essentially he’s honing on the stone.
I mean, I'm sharp, but it's nice to look at it. ONLY... the angle, that I'm sharpening my axe with 🤯 I know, I know, I got it. But moust of people DON'T and then they are workeing in gastro (or are ,,the shefs"/owners), looking at me ,,foolying around" 30-40 minutes on 3-4 gradations and saying: ,,look, I just do like this - look how quick I do this snd how sharp my knive is". And thrn they are askeing me, after couple of months: , could you please repair my knife?" 😂😅🤣
Just got tired of answer this question but jnats like this one have a very fine grit, also is the final progression after using the rest of the stones, i'm only making a micro bevel, i'm aware of the angles and how it's done also i do the thinning on all my knives when is needed so, it's all good 👌
Nah chill. If you'd really sharpen your knives with such high angle it won't do any good. Guy in the video uses very light pressure so it's more like honing or stropping than actual sharpening when you want to keep that angle between 15-20 and push a bit harder against the stone
