Sun Aug 26, 2012 11:41 pm
Is it fair to say that thinning/sharpening a single bevel knife (e.g. single bevel kiritsuke from Konosuke--Fujiyama series) is easier since it does have one large bevel. So when you sharpen that edge you are also thinning? And you don't have another bevel to worry about. A one step affair versus thinning a convex edge + sharpening.https://toshoknifearts.com/shop/knives/ ... ony-handle
Beautiful looking knife but not cheap (for my tastes).
Mon Aug 27, 2012 9:36 am
Single bevel knives have convex blade roads. So the process is the same. I just think it's easier to deal with knives with a distinct blade road because sharpening is more about pressure than angle.
Mon Aug 27, 2012 10:45 am
Ok. Thanks Eamon. I did watch Jon Broida's video on sharpening and thinning single bevels. Found out there is compound bevels. Not just the one I thought was there (I'm basing this on online photos).
Mon Aug 27, 2012 10:58 am
I did a video that might help to answer some of your questions. It has a few parts, here is the first. http://www.youtube.com/watch?nomobile=1&v=MfI4QwfxDRs
Mon Aug 27, 2012 11:19 am
Thanks Jason. I see more how it's about the pressure vs angle as Eamon said. The edge looked like it was flat against the stone. You just had the pressure from your fingers not at the edge but closer to the shinogi line. I've never touched a water stone. Yet. Was just curious about thinning/sharpening single bevels.
Will be sending my knives out to a "pro" sharpener for a while as I work on my own sharpening skills on one of my old cheap knives. Might even take a sharpening "class" (local JP knife shop offers 1-on-1 classes).
Mon Aug 27, 2012 12:19 pm
Let me know if you need some assistance, I specialize in that type of sharpening.
Fri Aug 31, 2012 7:48 am
You did a great job on that yanagi I sent you earlier this summer Jason. It was really impressive.
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