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
Links to images don't work.
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.
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?
The knife in the video is very eye catching, is that a 210 sujihiki Heiji?
so stupid question because im confused, you said sharpen from the Shinogi line down. so should everything below the Shinogi be touching the stone?
How do you feel about non-burr sharpening, as in no burr is formed intentionally?
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!
great video, thank you very much!
Great video Jon, my knife says thanks!
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
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.
do you always put the bevel flat against the stone when sharpening a gyuto?
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.
thanks so much
thank you so much… glad you like it
Really solid and informative video 🙂