@@SharpEdgeshop I hope they already are. 😂 I'm familiar with most of the advanced concepts of single-bevel sharpening, but the approach to hamaburiba depending on a starting point (from hamaguri or beta togi edge) in your video - a true eye-opener.
@@junior90210 If you are experienced, then we are confident that your knives are super sharp 😀 Let us know if you will ever try to achieve hamaguri edge from a flat (beta-togi) edge, using our method. 👍
Well it’s official ! Your Video is a cut 👈🏼 above the rest , the detail and explanation are priceless and for someone who is searching quality of precision on learning the proper way to care for their knifes from Japanese craftsman is remarkable, it’s obvious you have studied the art of grinding and polishing the edge of fine metal and just goes to show you that you don’t need to be a farmer to be outstanding in you field , I just got my first deba and was looking for proper care and was lucky enough to find your site , thank you for making a great explanation of sharpening my investment 👍🏼👊🏼
Hello Dave, thank you so much for your kind words! We are in this business for quite some time and we are very lucky to have the team who takes the extra effort to educate our customers and strive to provide content as such. It was our goal to create a very detailed video about sharpening single bevel knives, including using the Japanese terminology. Feel free to reach out to us if you will have any additional questions. All the best, SharpEdge team.
Thank you so much! We are super happy that you loved the video. We really tried to capture all the necessary steps for sharpening a single bevel knife. Thank you again! 👍
Hey Fabian, thank you so much for your kind words. It really is a "complex" procedure, and it is great to hear that we were able to capture the essence of it, again, thank you! Hope your knives will be always super sharp! 😁
@@SharpEdgeshop Sharp they are, let's see how the Sg2 and SRS13 knives bought from your website behave and last after fiew months of use 😏😉 Regards to Grega, best customer experience with him 😉
@@SharpEdgeshop oh, and btw, i'm trying to teach the exact same technique for Yanagi, Deba, Usuba in my city to Sushi restaurant "Chef's" but they are too stuborn to learn and they ruin all their knives and stones 🤣
@@TocilarulTimisorean Hey Fabian, I will forward the praises to Grega! Please let us know how are you satisfied with the sharpness of SRS13 and SG2 knives, once you test them out. 👍
@@TocilarulTimisorean That is a must for every chef to learn how to sharpen such knives. Japanese chef spend a lot of time sharpening and polishing their knives.
Yes, you are correct, but kasumi is also a term for a knife construction/blade made from two materials, like samurai swords: high-carbon steel and soft iron forged together (known as ni-mai blades), with the steel forming the blade's edge and the iron forming the blade's body and spine. Kasumi roughly translated to “mist” or “cloud” and it can also refer to the hazy appearance of the soft steel/iron cladding, in contrast to the fine polished cutting edge.
Everything in this is spot on except for where he says that you apply pressure towards you during uraoshi. Uraoshi means "back PUSH". You must apply a tiny amount of pressure on the PUSH stroke, not the pull. It's literally in the name. The reason for this is that when applying pressure on the pull stroke while flat on the stone, you are more likely to subtle rock back, thus widening the grind on the spine portion of the urasaki. Otherwise this is an utterly outstanding video.
Hey @borrago! You are correct, but we wanted to make this tutorial as simple as possible. The main thing you need to watch out is that you don't remove too much material uraoshi. Since we receive a lot of single bevel knives for repairs/sharpening, we use pressure on both strokes, as long as the pressure is minimum, that makes the process faster. ✌
Hey! You can actually do the sharpening angle as you wish/prefer. You can do 10-12 degrees per side, you can do a small secondary bevel, you can do flat edge, concave, convex, hollow. Single bevel knives usually direct you to the sharpening angle because you place the blade on kireha, and you quickly get the correct angle (flat edge). You can also do convex edge if that is something you prefer. Let me know if you have any additional questions. ⚔
You can follow the bevel that is on the knife already. So you do the flat grind from the shinogi line down. Sometimes users like to make a microbevel (second angle) at the cutting edge because of easier further sharpening and edge maintenance.
Au top ! J'adore ! J'ai un couteau Deba en acier Shirogami. La moindre arête de poisson ébrèche la lame et je n'avais pas connaissance du micro biseau... Quel angle dois-je utiliser pour faire un micro biseau sur un Deba ? En vous remerciant 🙂
Hey, you can achieve that by placing the blade on the primary bevel and raise the sharpening angle by 5-10% to create the secondary bevel. That should remove the chip. 👍
@@SharpEdgeshop Thank you so much ! I just looked at the box of my daba knife. He advises a 14 degree angle on the secondary bevel. I hadn't even seen... I also have the Work sharp and I made a 3D tool to be able to sharpen large knives without the tip bending and distorting the angle. I'm happy, I was able to sharpen a very flexible 18 centimeter long blade.
@@FiishOn That sounds amazing, great work! Yeah, that is usually the case, since the secondary bevel slightly protects the sharpness of the blade, because the blade is not that thin. 👍
Haha, sorry about that! We've got so many *cringe* comments in our Beginners Sharpening video 😅 - ruclips.net/video/v2Hb8iUoK3E/видео.html. Luckily, there are other ways to test for sharpness, but Nail test is still the best one.. It gives immediate feedback so you know exactly which part of the blade needs more work. ✌
Thanks for catching this! You are correct! The knife on the left is right-handed Yanagiba and the knife on the right is left-handed Yanagiba. Working on it to correct it! Thanks!
Everything explained quite well but I personally don't recommend a microbevel on Yanagiba which ruins the knife, it should be flat as the shinogi line, that's the correct angle and the best feel when cutting fish
Good point. Indeed, for the yanagiba a micro bevel is usually not needed, while for debas it usually is. We find it's a personal preference. Thanks for your comment!
This was a very easy to understand guide
Thank you so much for your kind words. Hope that the knives will be super sharp!
@@SharpEdgeshop I have a bunch of yanigibas and deba to sharpen, so I will be watching this again!
@@AncientMysteriesAndInnovations Let us know if you are having problems at any of the steps. We are here to help!
Best single bevel sharpening video around! Congrats!
Thank you so much! Hope that your knives are now super sharp! 😉
This is the "Holy Grail" of single bevel sharpening videos!
This is at least the fourth time I watch this video. Simply love all the details..
Probably Top 3 single bevel sharpening video in ENG language on RUclips
Whoa! Thank you so much for your kind words! Hope that your single bevel knives will be super sharp! 👍
@@SharpEdgeshop I hope they already are. 😂 I'm familiar with most of the advanced concepts of single-bevel sharpening, but the approach to hamaburiba depending on a starting point (from hamaguri or beta togi edge) in your video - a true eye-opener.
@@junior90210 If you are experienced, then we are confident that your knives are super sharp 😀 Let us know if you will ever try to achieve hamaguri edge from a flat (beta-togi) edge, using our method. 👍
I wish all knife sharpening videos were this well done. Not an ounce of fat on it, great information. A+
Well it’s official ! Your Video is a cut 👈🏼 above the rest , the detail and explanation are priceless and for someone who is searching quality of precision on learning the proper way to care for their knifes from Japanese craftsman is remarkable, it’s obvious you have studied the art of grinding and polishing the edge of fine metal and just goes to show you that you don’t need to be a farmer to be outstanding in you field , I just got my first deba and was looking for proper care and was lucky enough to find your site , thank you for making a great explanation of sharpening my investment 👍🏼👊🏼
Hello Dave,
thank you so much for your kind words! We are in this business for quite some time and we are very lucky to have the team who takes the extra effort to educate our customers and strive to provide content as such. It was our goal to create a very detailed video about sharpening single bevel knives, including using the Japanese terminology. Feel free to reach out to us if you will have any additional questions.
All the best,
SharpEdge team.
One of the best video about sharpening single edge knife. Thanks a lot. 👍
Thank you so much! We are super happy that you loved the video. We really tried to capture all the necessary steps for sharpening a single bevel knife. Thank you again! 👍
Finaly one of the best and complete explained videos about single bevel knives 👍👍👍
Most are incomplete or bad examples.
Hey Fabian, thank you so much for your kind words. It really is a "complex" procedure, and it is great to hear that we were able to capture the essence of it, again, thank you! Hope your knives will be always super sharp! 😁
@@SharpEdgeshop Sharp they are, let's see how the Sg2 and SRS13 knives bought from your website behave and last after fiew months of use 😏😉
Regards to Grega, best customer experience with him 😉
@@SharpEdgeshop oh, and btw, i'm trying to teach the exact same technique for Yanagi, Deba, Usuba in my city to Sushi restaurant "Chef's" but they are too stuborn to learn and they ruin all their knives and stones 🤣
@@TocilarulTimisorean Hey Fabian, I will forward the praises to Grega! Please let us know how are you satisfied with the sharpness of SRS13 and SG2 knives, once you test them out. 👍
@@TocilarulTimisorean That is a must for every chef to learn how to sharpen such knives. Japanese chef spend a lot of time sharpening and polishing their knives.
Your videos are the best videos ever!!! ;)
Thank you for making these!!!
Thanks so much, it really means a lot! :) Do you own any single bevel knives?
@@SharpEdgeshop No, I've got a Yoshida Hamono ZDP 189's Santoku Black
(bought in your store ;) )
@@HookDJ Great knife (and steel!). We hope it is serving you well :). Thanks for your purchase!
@@SharpEdgeshop It's simply amazing, I use it every day to cook and now is the time to resharp its blade!!
@@HookDJ That's great to hear! Sharpening day is the best. Or even better is the day after when you start preparing a meal, haha.
Very good 👌👌👌
Thanks Eduardo, we're very happy to hear you like it! Means a lot :)
great video, explains everything in great detail especially for novices at using wetstones thanks.
Thank you so much for your kind words! Hope your knives are super sharp! 😉
the best video about the topic I subscribed. more power to you. thanks
Thank you so much for your kind words! We are supper happy that you liked the video. 🙌
Excelente!!!!!👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻
Thank you so much for your kind words! Hope that the knives are super sharp! 👍
Good video. It’s actually a nie mai construction, not a kasumi. But that’s just a minor detail.
Yes, you are correct, but kasumi is also a term for a knife construction/blade made from two materials, like samurai swords: high-carbon steel and soft iron forged together (known as ni-mai blades), with the steel forming the blade's edge and the iron forming the blade's body and spine. Kasumi roughly translated to “mist” or “cloud” and it can also refer to the hazy appearance of the soft steel/iron cladding, in contrast to the fine polished cutting edge.
That knowledge is like shit quote is a keeper. thanks for the video!
Simple but true saying! ;) Thank you for your kind words!
Everything in this is spot on except for where he says that you apply pressure towards you during uraoshi. Uraoshi means "back PUSH". You must apply a tiny amount of pressure on the PUSH stroke, not the pull. It's literally in the name.
The reason for this is that when applying pressure on the pull stroke while flat on the stone, you are more likely to subtle rock back, thus widening the grind on the spine portion of the urasaki.
Otherwise this is an utterly outstanding video.
Hey @borrago! You are correct, but we wanted to make this tutorial as simple as possible. The main thing you need to watch out is that you don't remove too much material uraoshi. Since we receive a lot of single bevel knives for repairs/sharpening, we use pressure on both strokes, as long as the pressure is minimum, that makes the process faster. ✌
I am asking as an experienced specialist at what angle to sharpen single- and double-sided Japanese knives because I have such knives.
Hey! You can actually do the sharpening angle as you wish/prefer. You can do 10-12 degrees per side, you can do a small secondary bevel, you can do flat edge, concave, convex, hollow. Single bevel knives usually direct you to the sharpening angle because you place the blade on kireha, and you quickly get the correct angle (flat edge). You can also do convex edge if that is something you prefer. Let me know if you have any additional questions. ⚔
is that what I think it is at 1:18
You are correct! ;)
@@SharpEdgeshop great taste lol
@@killianireland8104 🤓
@@SharpEdgeshop 🤓
I have a question: do we sharpen these single-sided Japanese knives after the first bevel or do we set a different angle?
You can follow the bevel that is on the knife already. So you do the flat grind from the shinogi line down. Sometimes users like to make a microbevel (second angle) at the cutting edge because of easier further sharpening and edge maintenance.
Au top ! J'adore !
J'ai un couteau Deba en acier Shirogami.
La moindre arête de poisson ébrèche la lame et je n'avais pas connaissance du micro biseau...
Quel angle dois-je utiliser pour faire un micro biseau sur un Deba ?
En vous remerciant 🙂
Hey, you can achieve that by placing the blade on the primary bevel and raise the sharpening angle by 5-10% to create the secondary bevel. That should remove the chip. 👍
@@SharpEdgeshop
Thank you so much !
I just looked at the box of my daba knife. He advises a 14 degree angle on the secondary bevel. I hadn't even seen... I also have the Work sharp and I made a 3D tool to be able to sharpen large knives without the tip bending and distorting the angle. I'm happy, I was able to sharpen a very flexible 18 centimeter long blade.
@@FiishOn That sounds amazing, great work! Yeah, that is usually the case, since the secondary bevel slightly protects the sharpness of the blade, because the blade is not that thin. 👍
If i could totally un-see that beginning thumbnail clip for the rest of my life...
Haha, sorry about that! We've got so many *cringe* comments in our Beginners Sharpening video 😅 - ruclips.net/video/v2Hb8iUoK3E/видео.html. Luckily, there are other ways to test for sharpness, but Nail test is still the best one.. It gives immediate feedback so you know exactly which part of the blade needs more work. ✌
Isn't it a fault about "lefty and righty" in the video at 2:09?
Thanks for catching this! You are correct! The knife on the left is right-handed Yanagiba and the knife on the right is left-handed Yanagiba. Working on it to correct it! Thanks!
Even the 30th Generation Japanese Swordmasters envy how this man pronounces the "R" in Uraoshi!
hahaha, we'll pass it on to the blacksmiths ;)
Everything explained quite well but I personally don't recommend a microbevel on Yanagiba which ruins the knife, it should be flat as the shinogi line, that's the correct angle and the best feel when cutting fish
Good point. Indeed, for the yanagiba a micro bevel is usually not needed, while for debas it usually is. We find it's a personal preference. Thanks for your comment!
could I get away with using a 600 grit stone to sharpen out larger dents and chips and the like for my deba knife?
Of course! The rougher the stone, the faster will remove the material. For larger chips and dents, we use Atoma 400# diamond stone. 👍
Heard: knowledge is like 💩, immediately go to the comments.
😂 If you spread it around, something else could grow from it 😉