Ok... I preface this thread with an explanation: I am not a professional sharpener, rather a professional Chef of 23 years. I make my blades razor sharp amid my own style, and I'm sure many will take issue with some of my mechanics in the technical sense. I do not claim that this is the way... only a way. A way that works, works well, and works well everytime.
I had shot this awhile ago in response to a member of whom PM'ed me to do so, and I had refrained from posting here as I found it a bit amateurish as far as video goes. But they enjoyed it, and recommended I post it... so.
Furthermore, in efforts to keep this short, I did not address techniques such as thinning or installing a microbevel. I left out most of the stone progression & stropping, as well. In entirety, I used a Nubatama 1200 Bamboo, the Rika 5k, a Yaginoshima Jnat, & finished on Uzuku Asagi Jnat followed by a naked horse-butt strop. This Blue #2 Deba was simply screaming scary sharp upon completion.
Additionally, I wanted to add in some photos that did not show with any resolution on video:
Warikomi construction illustrating the wrapped spine & exposed choil:
SanMai construction illustrating the exposed spine. Choil is exposed as above:
You never know... maybe you resonate with me because my formative years were in the not so constant company of a militant psychopathic sailor. I dealt with it until I was 13, and then I told him to phuck off & I shipped out myself.
Life sure challenges us in many unforseen ways, you've undoubtedly thrived successfully, I admire you.
Perhaps there is a connection yes, I am at the end of that scale though, in fact my sons are both in the military and they are also both fascinated by knives for some reason and that's cool. One son is in the Army and away a lot but he is coming home soon and wants to learn to sharpen.
I can't wait to own my first Japanese knife, I was sent one recently to repair/sharpen, it was awesome.