LIVESTREAM: Takayuki Shibata-style Differential Grit Sharpening - Naoto's Nerdy Power Hour
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- Опубликовано: 19 сен 2022
- Power Hour is back, getting into a highly requested topic! We'll be deep diving into the world of differential grit sharpening, and comparing a number of different grit combinations to find the best one.
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Развлечения
The "Science of Sharp" blog has an in-depth article (with electron microscope images and testing data) on a differential grit sharpening technique developed by Gabe at "The Home Slice" RUclips channel. The short version is that the technique creates a stable and straightened burr, that cuts well and leaves a sharp edge behind when it eventually tears off. Gabe initially thought thought that it was "toothy mountain range" kind of explanation too, but apparently not.
Also, the Apex Ultra steel mentioned by Pawel eL was designed by Larrin Thomas, author of Knife Steel Nerds and the Knife Engineering book. Looks like it's about 2-3 times tougher than Blue Super at the same hardness, and is relatively easy to heat treat.
This was a great session today. Thank you Naoto. I will rewatch so the ideas sink further into my thoughts but super helpful!
Thanks for tuning in!
So in summary, its the criss-crossed directions of sharpening and difference in grit used that allows for more effective shapening?
That's correct!
One thing about that differential grit sharpening that came to my mind is, that if you do it constantly, you always have to sharpen the left 1k side a bit more than the more refined right side. The right side has more abrasive touches and the apex will wander slowly to the left side then, because that one only gets deburrs. What you think?
That's a good point! One option would be to alternate sides with each sharpening, or to spend a little more time evening out the edge on the rougher stones.
@@KnifewearKnives I have the feeling if you use jnats with their different grit sizes one in stone that kind of sharpening is not needed. I will try out that method on synthetics and jnats. I love to experiment
Hey where can i get that shirt?
Here's the deal...sharpen both edges to your highest grit (mine is #6000), for traditional Japanese steels (AS,A1, A2, S1, S2).
Then, make 10 stropping passes on your outside edge (right side for right handlers), with your 'sharpening stone' grit, (I use #1000), with 3 passes back and forth out of the 10 - (I use pass 6-8). That will give you nearly the sharpest edge currently possible from hand sharpening.
Note: I am am also using an asymmetrical bevel for my blades @ an approx. ratio of 80:20@20'=16':4'' (right handed-bias).
Also note: Shibata-San does this currently with: #8000\#800, which I have not yet tried as I do not own those #'s.
That sounds like a solid way to do it, I'll give it a go!
@@KnifewearKnives AWESOME❣️I'd love to hear your thoughts!
I tried doing this with the same knife using different methods - sharpening on the high grit side, stropping on the high grit side, and with the process we talked about in the previous message, the blade clearly felt sharper, requiring only the blade weight to smoothly cut through using both push & pull cuts:
180mm Santoku A2
Carrot/Tomato/Lime
Process A
#6000 - #1000
#1000 - #1000
Process B
#(s)6000 - #1000
#1000 - #1000
Process C
Current # - #(s)1000
#6000 - #6000
#1000 - #1000
Notes:
Process A & B felt very similar
Process C was clearly the winner!