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Single Bevel Sharpening

Sun Mar 03, 2013 12:13 am

Hello People! I just recently recieved my Miyabi Kaizen 9.5 in Gyouto from here. It's actually my first REAL knife purchase, and I'm not disappointed! Knife is extremly sharp. I actually didn't know until I received the knife that is was single bevel (or assymetrical). I was just wondering how I would sharpen it. Thanks

Re: Single Bevel Sharpening

Sun Mar 03, 2013 12:25 pm

I guess I've never seen one of these...but it's not likely truly single beveled....but as you say asymmetrical.

Try to follow the existing bevels.

On a really thin knife, this isn't a HUGE concern. Try to keep the bevels on both sides roughly the same size as when you started. That's a pretty over simplification, but unless you want to get really technical it will keep your knife sharp and working fine.

Re: Single Bevel Sharpening

Sun Mar 03, 2013 5:20 pm

When i bought my kaizen it was roughly 70/30 out of the box. I eventually just ground it 50/50 then convexed and polished down to .3micron and it really brought the blade to life!

Re: Single Bevel Sharpening

Fri Mar 08, 2013 11:34 pm

Thanks for the tips guys. There really isn't a whole lot of information out there when it comes to maintaining a asymmetrical blade. I want to try to keep it that way as long as I can. Ran it through 50# of onions and 20# of cabbage and it still holds a great edge. I was wondering what you would suggest for maintaining the knife between sharpening? I've also been looking at a few Nakiri knives and was wondering if you had any suggestions. I want to try to stay under 160
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