I recently got married and as a gift received a gift certificate to Williams Sonoma. While I usually buy all knives from chefknivestogo I needed to spend my certificate. My kitchen is pretty well equipped except that I've been wanting a deba so i ended up getting the Shun pro 6.5 deba. Can I sharpen the Shun like a regular deba or do I need to retain the micro bevels on both sides? How would you folks sharpen it? I suppose I could just send it in to Shun when I need it sharpened but i don't really like the idea of doing that.
So even though there's a micro bevel on the flat side as it comes from the factory I can ignore it? Just lay the flat side flat on the stone, then match the main bevel on the other side and then microbevel?
The back bevel you see is not truly a micro bevel. It is the bevel that is created from the geometry of the urasuki (concave back) to spine. Yes, you lay the back side flat on the stone, and that bevel will be created automatically from the knife's geometry.
Here's a more in depth tutorial from John Broida with further explanation of micro bevels of which would be very difficult for you to physically see with the naked eye. As Adam sates & as I was saying w/o getting into the minutia of explanation, it doesn't matter if its micro beveled or not on both sides or one. Once you sharpen it, it is whatever you make it.
Thanks for the replies. It does seem to have the same angle microbevel on both sides. I guess they do this to make it perform more like a western knife. I assume that most people who buy a Shun deba don't really know how to use it or what it's for and end up using it for veggie prep. I would have preferred a traditional deba but when it comes down to it I can't complain about a free solid VG-10 knife. I figure I can improve it by sharpening it correctly.
If it is ground like a classic deba and used for breaking down fish, there may be a small section at the heel that is partially double beveled. Perhaps no more than 2 cm and maybe 80/20 at most, but there is generally enough to provide a section with a less fragile edge to use when chopping off the head.
Re: Sharpening Shun Pro Deba
Wed Jun 05, 2013 9:56 pm
Geeze, so sorry I didn't hit this thread earlier. All Shun Pro knives are microbeveled on both sides. AKA, just sharpen it at 15 degrees on both sides like a regular Shun Classic.
VG-10 doesn't hold up terribly well under 30 degrees inclusive (although it CAN) so best bet is to just follow the factory angles. Plus you won't mess up the mirror finish that way as well.