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KarambitKnives.com

Sharpening Double Bevel Knives (A Lecture)- Japanese Knife Imports KarambitKnives,com

qcreek11 Jul 13



In this video, I discuss the basic concepts of sharpening double bevel knives. We go over the steps involved in sharpening, burr formation, burr reduction and removal, thinning behind the edge, and more. This is intended to be used in conjunction with our other videos. We hope you find it helpful. As always, please let us know if you have any questions.

You can see the images used in this video here:

-Jon
www.JapaneseKnifeImports.com
Jon@japaneseknifeimports.com

source
KarambitKnives.com

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16 Comments

  1. @DrPastah July 13, 2024

    Links to images don't work.

    Reply
  2. @stevew3978 July 13, 2024

    I learned a lot from this video. Thanks. Unfortunately it also confirmed what I dreaded to hear, which is that the entire snowy line secondary bevel has to be thinned. That's a LOT of metal to remove. Even more worrisome than the time it takes to trim down a wide snowy line (which can be 1" wide in some cases) is the fact that some knives with a very showy mirror finish would be permanently marred if the wide secondary bevel has to be touched by the stone. In other words, there is no way to maintain those showy knives at their factory original sharpness without marring the mirror surface finish.

    Reply
  3. @flourgirlnyc1 July 13, 2024

    Great video – appreciate the focus on underlying concepts. Follow-up question: Is the process of thinning (secondary / more acute angle; tackle this first) -> primary (cutting edge) roughly comparable to the process of main bevel (more acute angle; tackle this first) -> microbevel?

    Reply
  4. @lungsun5644 July 13, 2024

    The knife in the video is very eye catching, is that a 210 sujihiki Heiji?

    Reply
  5. @hunterreehoorn7831 July 13, 2024

    so stupid question because im confused, you said sharpen from the Shinogi line down. so should everything below the Shinogi be touching the stone?

    Reply
  6. @me2bfc July 13, 2024

    How do you feel about non-burr sharpening, as in no burr is formed intentionally?

    Reply
  7. @oxlydangerfield July 13, 2024

    Thanks for this! I think this video was very helpful. A lot of other sharpening videos on youtube fail to point out the basics of sharpening, like the thinning and how to work with the burr. I feel much more confident about sharpening my knives now that I've seen this video. Again, thanks!

    Reply
  8. @bing12345678901 July 13, 2024

    great video, thank you very much!

    Reply
  9. @stide13 July 13, 2024

    Great video Jon, my knife says thanks!

    Reply
  10. @JKnifeImports July 13, 2024

    when i have time to shoot more videos, i can go over that. Its pretty straight forward though… just sharpen at a lower angle than you normally sharpen at… then sharpen at the angle your normally sharpen at

    Reply
  11. @JKnifeImports July 13, 2024

    i'm not sure i quite understand what you are asking here, but if i do understand correctly, the answer is no… there is a lot more complex sharpening that can occur. However, this video is just covering some basics in response to questions i am frequently asked.

    Reply
  12. @Baggensson July 13, 2024

    do you always put the bevel flat against the stone when sharpening a gyuto?

    Reply
  13. @JKnifeImports July 13, 2024

    yup… i realized that after i shot this and uploaded it (that was the first time i watched it)… the external mic is on my list of things to get and the thicker lines is a good call… the images i used are ones i normally keep around for in class lessons.

    Reply
  14. @JKnifeImports July 13, 2024

    thanks so much

    Reply
  15. @JKnifeImports July 13, 2024

    thank you so much… glad you like it

    Reply
  16. @Lightscribe721 July 13, 2024

    Really solid and informative video 🙂

    Reply

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