Switch to full style
Post a reply

Sharpening Shun Pro Deba

Tue Jun 04, 2013 6:50 pm

Hello All,

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.

Thanks!

Re: Sharpening Shun Pro Deba

Tue Jun 04, 2013 6:57 pm

JON <> Shun Pros are kata ha, and as such would be sharpened like a kata-ha Deba. I only micro bevel the single bevel side.

Re: Sharpening Shun Pro Deba

Tue Jun 04, 2013 7:00 pm

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?

Re: Sharpening Shun Pro Deba

Tue Jun 04, 2013 7:05 pm

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.

Watch this: http://www.chefknivestogoforum.com/simple-single-bevel-sharpening-t2576.html

Re: Sharpening Shun Pro Deba

Tue Jun 04, 2013 7:13 pm

I'm not sure of how these are sharpened from the factory. I've seen reports of them having micro-bevels on both sides actually, so it could.

Irregardless, as Melampus stated, these are kata ha....so they are hollow backed. You can sharpen it like a traditional deba assuming that it's constructed well.

Re: Sharpening Shun Pro Deba

Tue Jun 04, 2013 7:21 pm

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.

Re: Sharpening Shun Pro Deba

Tue Jun 04, 2013 7:31 pm

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.

Re: Sharpening Shun Pro Deba

Tue Jun 04, 2013 7:54 pm

Just don't try to flatten the front bevel, or grind/sharpen the entire front bevel if it's already flat....or reshape the front bevel if you can avoid it....or

What I'm trying to say is.....grinding a large surface area of solid, Shun VG10 is not something I'd do with stone's or plates. If you do....you'll complain about a free solid VG-10 knife. :)

Re: Sharpening Shun Pro Deba

Tue Jun 04, 2013 8:09 pm

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

Thu Jun 06, 2013 3:56 am

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. :)
Post a reply