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My First Single Bevel Sharpening

Wed Sep 19, 2012 1:53 am

Picked this old deba knife up at a decent price...
6.5" blade length
5/8" thick spine

My first attempt at a single bevel....
I think I did Alright
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Re: My First Single Bevel Sharpening

Fri Sep 21, 2012 5:36 pm

My constructive criticisms can be a bit harsh so grab a seat.

You need to use a coarser abrasive and re-set the whole bevel, kinda looks like you randomly rubbed a 1k on parts of it and resorted to a microbevel to finish. The whole thong needs to be ground to restore bevel geometry and allow for a edge.... A sharp edge.... To be established. I would be guessing that its laminated so proper technique needs to be used or the edge/bevel geometry will be incorrect. Muddy stones will be your friend here.

I would start with my Nubatama 120 or Naniwa Omura 150 and grind down the bevel until it looked fresh and new. Once "re-freshed" I would progress on to finer stones to complete the sharpening taking the same steps of care as used with the coarse stone.

Re: My First Single Bevel Sharpening

Fri Sep 21, 2012 7:22 pm

I saw this before, and didn't speak up, but I think it's a bit dishonest to just ignore the post.

Here's the deal--sharping Kataba knives is not easy, or simple. It takes practice. So I would not expect anything of the first sharpening, and I have to say you did better than I did years ago, the first time I sharpened my Yanagiba, it ended up uglier and duller than before, and I was confused.

I would consider sending it out to someone to get it in working order. It will be much easier to maintain and you will build good habits by keeping up with a knife that has been sharpened correctly.

There is a nice looking knife under there. I think you would be surprised.

Re: My First Single Bevel Sharpening

Sat Sep 22, 2012 9:40 pm

I'm inclined to agree with both posters here. To really get this tuned up will require a great deal of work (perhaps why you got the good price :) )

So the Shinogi line is still very sloppy and the front bevel is inconsistent and the edge is inconsistently rounded off. And who knows what the back looks like.

I'd go even coarser to start off. A LOT coarser. There is a LOT of grinding ahead of you. I'd consider a 60 grit stone here OR ... and this should ONLY be attempted by someone with experience with the right equipment ... using a PROPERLY set up belt grinder.

This must be a VARIABLE speed belt grinder using a very low speed and coarse belts AND a LARGE FLAT platen - eg a 2"x8" long one or larger like the Burr King Knifemaker.

This setup allows me to recreate the proper geometry on single bevel knives in a reasonable timeframe on knives like this that need a LOT of work.

Once this geometry is properly defined you will have a good knife underneath. Since there is no Kanji on the blade to preserve, this allows a bit more freedom in repairing the shinogi line.

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Ken
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