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Sharpening my misono swedish

Tue May 13, 2014 2:29 pm

Hell Mark,

I received a Misono Swedish Steel recently from a coworker who says that bought it from your cite (why would he buy it anywhere else, the service is amazing!).
I love the knife, but find the asymmetric bevel on it to be a little annoying. I was wondering if you could answer a question for me: Is it worth me learning to sharpen it asymmetrically, or will it be alright to bring it to a 50/50 bevel? Will it affect the performance of the knife greatly? I haven't noticed any steering to right at all.
Thanks!
--
Daniel

Re: Sharpening my misono swedish

Tue May 13, 2014 2:31 pm

I almost always sharpen my knives evenly so if you're comfortable with the edges you get sharpening your knives evenly on both sides stick with it.

There is negligible performance differences sharpening the knife edge asymmetric.

Re: Sharpening my misono swedish

Tue May 13, 2014 10:48 pm

The bevel may look weird if the grind on the knife is asymmetrical. I just did a Misono for a chef with asymmetrical grind. It will throw you off when you look at it.

Re: Sharpening my misono swedish

Wed May 14, 2014 4:22 am

Once you learn the proper technique to sharpen them I feel they are easier.

Truthfully, the misono is a great example and I have been wanting to make a video on sharpening a asymmetric bevel for a while. If you would like your knife professionally sharpened ask Mark for my info, you will only be responsible for the shipping.

Re: Sharpening my misono swedish

Wed May 14, 2014 4:36 am

I know after sharpening one I want something from Misono with Swedish steel :D (unless my Hiromoto AS shows up after getting new shoes first which is more likely)

I found a magic marker to help me a LOT when learning the asymmetric bevels.

Re: Sharpening my misono swedish

Wed May 14, 2014 2:31 pm

The Misono come OOTB with an overly convexed edge -- by buffering, I guess. Probably the only situation where it is no good idea to follow blindly the magic marker or you will end with a crazy obtuse angle. I would suggest angles like 10-14 degree for the right side, 15-20 degree for the left, proportion 70/30, this to start with and see how it works and adapt if necessary.

Re: Sharpening my misono swedish

Wed May 14, 2014 4:00 pm

Good to know benuser. The ones I did were older knives and I wasn't the first one to sharpen them! Something to note!!
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