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 Post subject: Sharpening my Fujiwara boning knife.
PostPosted: Thu Nov 08, 2012 8:32 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
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Location: Madison Wisconsin
Just got the Fujiwara gyuto and boning knife and curious about the bevel on the blade. Some reviews state a 70/30 bevel. Some state a 15/15 bevel. I think it closer to 45/15 myself. Just want to know so when I need to sharpen I can have a general idea where to start. Any info would be greatly appreciated. Thanks. Jason



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Mark Richmond
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 Post subject: Re: Sharpening my Fujiwara boning knife.
PostPosted: Thu Nov 08, 2012 8:34 pm 
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Location: Madison Wisconsin
Use a magic marker to paint the edge and then sharpen at the angle which removes the mark. That will match you up with the factory edge for the first time you sharpen. Does that make sense?



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 Post subject: Re: Sharpening my Fujiwara boning knife.
PostPosted: Thu Nov 08, 2012 9:41 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
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Mark's suggestion is great for the angle of the edge.

However, 70/30 does not typically refer to an edge angle and 15/15 does....45/15 is new to me.

70/30 typically refers to the asymetrical grind of a knife and is more truthfully represented as 30/70 in my opinion. As 30/70 it refers to the amount of metal to either side of the centerline of the knife.



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 Post subject: Re: Sharpening my Fujiwara boning knife.
PostPosted: Fri Nov 09, 2012 1:52 am 

Joined: Wed May 16, 2012 1:49 am
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Location: Amstelveen, The Netherlands
For a typical honesuki the proportions will be some 90/10, right/left and the angles some 15/25 degree. For the cutting performance the left side angle won't mather that much, for stability, it does however.
Practically it means you sharpen the right side at some 15 degree, and just abrade the burr at a much larger angle.


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