Thu Mar 21, 2013 11:31 am
Just bought a high carbon japanese cook knife.
It only has one edge.
What stones are recomended for high carbon japanese single bevelled knives?
I have paperwheels if that would work?
Thu Mar 21, 2013 11:54 am
You cannot go wrong with this nice starter set http://www.chefknivestogo.com/3pcstoneset.html
Bester 1200- Out of Stoce
Suehiro Rika 5K - Out of Stock
Since it is out of stock you could use these individual stones:
Latte 400- Out of Stock
Beston 500- I don't have any experience with this one, but it is in the set for a reason
Naniwa Aotoshi 2k Green Brick- Quickly becoming one of my favorites
Kitayama 8000 Grit Water Stone-Also one of my favorites confirmed again last night
Thu Mar 21, 2013 1:30 pm
No, I would not recommend using paper wheels on a (I'm assuming here) a true single bevel knife like a yanagi/usuba/deba. That would ruin the knife.
The set linked to, or any combination of waterstones in similar grits to that sets, would be ideal.
Thu Mar 21, 2013 1:42 pm
Im in Australia ya see and delivery prices of those stones come in VERY pricey. I mean i COULD get them and DO want them. As they are no doubt the best! However in the mean time are you guys able to recommend another grit stone for this Japanese knife im talking about?
would it need a higher grit as its high carbon?
Also would leather strop with green compound be good?
Have a look here:http://www.carbatec.com.au/dmt-6-and-8-whetstones_c7340http://www.carbatec.com.au/japanese-waterstones_c7530
What are your views on these for the knife i have?
Thu Mar 21, 2013 1:56 pm
The second link has "Japanese Waterstones"...that's what you want.
Get the 1,200 grit and the 6,000 grit and you should be set.
Don't use anything but the 6,000 grit on the flat, hollow ground back though if you can help it.
Thu Mar 21, 2013 2:20 pm
Aah ok so i do actually need to sharpen the flat part of the knife?
Not just the angled edge?
what angle would i sharpen each side at?
Also would one sides angle be different to the other side angle as one side has a bevel and the other doesn't?
thanks very much.
Thu Mar 21, 2013 3:09 pm
No, you don't sharpen the flat/back of the knife in the traditional sense of the word "sharpen".
A true single bevel knife is sharpened only on the face. The back/flat is laid flat against a flat stone and abraded gently to remove the burr formed by abrading the front bevel.
Fri Mar 22, 2013 3:26 am
How many passes would i need to do?
Is what you just said above ^^ what id do to hone it?
This would be done on a 6k stone right?
I would do this by moving the lade into the stone, not trailing it behind no?
Thanks very much.
Fri Mar 22, 2013 11:12 am
Here is the first of a 4-Part video about sharpening a knife like this. http://www.youtube.com/watch?v=XbX85TGw-2E
You will only make enough passes to clean up the edge and burr.
Fri Mar 22, 2013 11:28 am
Hers is a video I did on sharpening a yanagi, it will give insight on how to properly sharpen that style of blade. http://www.youtube.com/watch?v=MfI4QwfxDRs
I would recommend the Arashiyama stones in 1k & 6k, they work VERY well together on single bevels.
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