Sharpening a Shibata Kotetsu Bunka on Japanese Whetstones - Full Progression Knife Sharpening
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- Опубликовано: 14 янв 2021
- The next knife up in this series is a beautiful Shibata Kotetsu Bunka sharpened on Japanese whetstones.
The sharpening Progression is as follows:
- Naniwa Chosera #400
- JNS 1000 Matukusuyama
- Naniwa Chosera #3000
- JNS 6000 Matukusuyama
- Leather Strop
I hope you enjoy! Please leave me feedback as I will be making more of these videos in the future.
Check out my website: www.sheffieldknifesharpening....
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Intro music: / argofoxcc
What a legend. Already addicted to watching your channel
Thanks mate! x
Fantastic technique and very pleasant to watch!
Are u going a bit steeper on the strop tho?
What a great video and technique. Thank you so much for sharing!!! truly professional mate!!! Cheers!
Thank you for the kind words! 🙏
The sad thing about a Shibata knife is knowing that it will never be as sharp as it was when it came brand new sharpened by Shibata himself.
I know. He's famous as a sharpener and I, to put it mildly, am not. At least you're inspired to treat the blade with respect and do it as well as you can from start to finish. Honestly with killer geometry like this has, even a duffer like me who's got the general idea should be able to get it good and sharp. That's the plan, at any rate. 😂
Does anybody know what stones Shibata-san uses? Or his sharpening process in general?
I like the complete lack of verbal blather.
Hi, a question! Do you put pressure on just the edge trailing strokes? Plus, do you use the hand for mamking pressure, also for moving the knife? Thanks!
I am going to order one and the dealer said that I could wait for 3 months to get the knife in my hand. Well. If it is a good knife why not? Thanks for the sharpening clip.
Once again cool video mate
Thanks again!
Great video 👍
Thanks Jeff!
Great video awesome technique! The tip of the knife seems to have suffered some damage at some point? Seems like it has been repaired. Varies significantly from the one on my Shibata Bunka.
damn i love your technique, sliding your fingers down the blade to adjust the point on pressure is an awesome idea, i'm going to try that next time. are you going for an asymmetrical angle? it looked like a 30/70 but it was hard to tell without my hands on the blade. so much good technique, its stunning. how do you feel the R-2 sharpens, such as feel and ease of sharping?
Thanks! It's a technique I saw somewhere many years ago and it made sense to try and use it in my sharpening. This was sharpened 50/50, although I'm sure I sharpen the right side a few degrees higher than the left. R2 is definitely one of my favorite stainless steels to sharpen, feels very much like carbon steel. Ginsan is another stainless that is very nice to sharpen!
Hi, any particular reason you started at 400 grit stone on a new knife? Perfect timing for me as I just purchased this beautiful knife. Love your vids btw
Thank you for the kind words! I hope your are having fun with your new knife. Sorry for my late reply..... This knife was not new. It came to me very dull as do most knives as I am a sharpening service. I nearly always start on a low grit as it is much quicker to remove the fatigued steel and form and apex. You can start on a higher grit if your knife doesn't require such work though.
Good video. Found you on Facebook. I have the 240 chef knife of the same line. Was my favorite knife but after a few years I feel like it lost bite. I can't get it as sharp as before. I haven't changed anything, same stones, angle and process. Why could this be? I've read a few times about thinning it and seen a few tutorials on the process but I'm kinda scared about doing it. One cause I've never done this on any of my knives since this is the only one that lost bite. And two, I'm scared to mess it up as it is a beautiful knife has also been really good to me with it's performance. It's a shibata kotetsu SG-2 240. If you could give any tips I would really appreciate it.. and nice sharpening
If it isn't cutting like it was when it was new and you have already tried sharpening, then it could be time for thinning. There are plenty of very good tutorials out there on thinning - you could try Peter Nowlan & Jon Broida from JKI. Don't be too worried about scratching up the blade, you can remove the scratches very easily with wet and dry paper. If you are unsure or not confident enough, I would recommend sending it to a professional for thinning. Alternatively, get some practice in on a cheaper knife first before tackling the Shibata! Let me know how you get on with it.
@@sheffieldknifesharpening thank you. I wanted to make sure thinning was an actual option. Will practice on a cheap knife first. Thanx for the response. I'll keep you posted
hello. where in europe can i buy shibata kotetsu 210mm knife? where I was looking is nowhere to be found. thank you
Everyone wants them right now. Stock will probably be limited for a good while.
Have you considered making whetstone reviews or comparisons? :)
I may include this in some on my future videos! Are there any stones in particular you would like to see reviewed?
@@sheffieldknifesharpening I am very curious as to your opinion for coarse stones (220-400) and medium stones (800-2000) :)
Great stuff. I'll keep this in mind if I start to introduce reviews!
What's the reason behind going from 1k to 3k to 6k ? I never tried to sharpen in this particular order I usually go from 1k to 6k.
It depends on what you're sharpening and what you want to achieve. I usually prefer using a tighter grit progression when sharpening rather than having too big a gap between grits.
Stick to 1K to 6K, it's a kitchen knife not a straight razor, it won't give you a bad shave.
Maybe a bit of voice over to let people know what your using and why.
I may start doing this once I get a decent mic
no differential sharpning?
Say what?
Shibata describes using different stones for each side of that knife when he sends them off. Can’t recall the exacts, maybe 1k & 5k? He claims superior edge retention amongst other reasons. The videos are pretty easily found on RUclips. Knifewear in Canada works with him.
Why only to 6K?
No real need to go higher. I normally finish a bit lower to be fair.
You could have even left out 1, or even 2 stones and got there!
I depends what you're trying to achieve. Leaving out certain stones in a progression can have certain benefits. It can also work against you.
@@sheffieldknifesharpening So why the 4 different stones? What was your reasoning? Humbly curious.
I start on the coarse stone to set the bevel and raise a burr quickly and efficiently. With each stone after this, the aim is to remove the scratches from the previous stone, raise and remove a burr. Having a big jump in grits, 320 to 3000 let's say, takes a lot longer to remove the scratches then a jump from 320 to 1000. It all depends what you want to achieve. It's quite interesting to play around with different progressions to get different results.
No I think he made the right choice. Maybe he could have left out the 3k just because of how little material there is to remove on these, but you can just hear how hard the knife is. Might have been too difficult to remove the 1k scratches.
I did a similar progression recently with s35vn on a pocket knife, but went from 1k to 5k and definitely should have had something in between.