Thu Sep 26, 2013 5:45 am
I just got some new knives;
Shun Classic Paring Knife 3 1/2"
Richmond Laser 270mm Sujihiki AEB-L
Fujiwara Nashiji 150mm Petty Octagonal Handle
Takeda Classic Nakiri Bocho 165mm Large
Masakage Yuki Gyuto 240mm
What angle are these knives so I can sharpen them as they are? They all are very sharp and I would like to keep them how they are.
Thu Sep 26, 2013 7:11 am
I'm assuming you're using a jig of some sort to lock in on specific angles (e.g., Edge Pro)?
Seeing that an exact number maybe difficult to come by, leveraging the sharpie trick may be your best bet if you want to keep with the factory angles.
Thu Sep 26, 2013 7:19 am
Yes, yes....even though I think I know the angles for a few of the knives you mentioned.....stating an exact angle and setting something like an EP to that angle might not work right.
Use the Sharpie trick to determine the angle for each knife individually.
Thu Sep 26, 2013 12:46 pm
They don't use guides at the factory so the angle will be whatever the person sharpening held the knife at that day.
Fri Sep 27, 2013 12:57 am
Yes I do have the edge pro. Ok if I was to use the sharpie trick, what angle do these knives usually have? I'l like to set it to something close so that I don't wreck the edge from testing for the correct angle
Fri Sep 27, 2013 3:33 am
Start at 15 degrees to get in the ballpark. Use a high grit stone like a 4000 and use very light pressure with just a few strokes and you won't wreck your edges. It doesn't take much to remove some sharpie and see where you're hitting the edge. Don't worry.
Fri Sep 27, 2013 6:57 am
...and use a dry stone to find the angle.
Fri Sep 27, 2013 7:56 am
Thanks Adam, forgot that part
Fri Sep 27, 2013 8:56 pm
Pretty hard to wreck an angle, the whole purpose of sharpening is to try new angles, IMHO. Sooner or later you will have to thin the blade so get at her and wear off some steel. Just make sure you get to the very edge on both sides no matter what angle...
Sat Sep 28, 2013 2:58 am
Ok this is what I have found on my knives
Shun Classic Paring Knife 3 1/2" 22 degrees
Richmond Laser 270mm Sujihiki AEB-L 13 degrees
Fujiwara Nashiji 150mm Petty Octagonal Handle 10 degrees
Takeda Classic Nakiri Bocho 165mm Large 10 degrees
Masakage Yuki Gyuto 240mm 13 degrees
Would the 10 degree angles chip easier? I have a couple really tiny chips near the handle end of the nakiri
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