How to Sharpen a Knife with a Japanese Master Sharpener
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Date: 2020-05-17
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Comments and reviews: 10
Eric
So I bought a set of stones on Amazon and have been using them. 400, 1000, 3000, 8000 grit. I am calling into question the grit level. I just was trying to flatten the back of my chisels. I spent a lot of time on them. Started at 1000 and worked all the way up to 8000. When done; however, I noticed that I didn't have anything close to a polished mirrored surface. I went and checked my knifes and the new edge I put on them also doesn't have a fine polished edge. I am a bit annoyed that I bought these highly rated pieces of garbage. Can someone please recommend a good diamond stone or wet stone that truly can get the polished perfect edge I am looking for? PLEASE
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So I bought a set of stones on Amazon and have been using them. 400, 1000, 3000, 8000 grit. I am calling into question the grit level. I just was trying to flatten the back of my chisels. I spent a lot of time on them. Started at 1000 and worked all the way up to 8000. When done; however, I noticed that I didn't have anything close to a polished mirrored surface. I went and checked my knifes and the new edge I put on them also doesn't have a fine polished edge. I am a bit annoyed that I bought these highly rated pieces of garbage. Can someone please recommend a good diamond stone or wet stone that truly can get the polished perfect edge I am looking for? PLEASE
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Gary
I am an X American Steel worker, and I hardened tools for Plumb Tool Company, when you harden steel it gets heated up to 1850 degrees then and only then immersed into 350 degree oil, it makes the coolest sound in the world when that happens! then you put it in water and you are done. This keeps the Integrity of the steel molecule condensed so that the metal doesn't fragment in small or large chunks, this makes all the difference in the world to Quality Steel! I was able to make four to five thousand hammers a day be hardened! But I also go to the dollar store and get a very sharp knife for a dollar. At that price you don't even have to sharpen them!
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I am an X American Steel worker, and I hardened tools for Plumb Tool Company, when you harden steel it gets heated up to 1850 degrees then and only then immersed into 350 degree oil, it makes the coolest sound in the world when that happens! then you put it in water and you are done. This keeps the Integrity of the steel molecule condensed so that the metal doesn't fragment in small or large chunks, this makes all the difference in the world to Quality Steel! I was able to make four to five thousand hammers a day be hardened! But I also go to the dollar store and get a very sharp knife for a dollar. At that price you don't even have to sharpen them!
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Not
Thank you for the knowledge. I never knew that letting the knife fold over was a good thing; however, I believe you are the professional, and the results speak for itself. I have a 1000 grit and 6000 grit stone and a couple bushcraft knives with different steels. One of them is a proprietary steel, and the other is a VG10. I will be testing this on a 440 steel knife first to get the hang of it because I have a couple in my possession, and it is way cheaper to mess one of those up just in case I do.
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Thank you for the knowledge. I never knew that letting the knife fold over was a good thing; however, I believe you are the professional, and the results speak for itself. I have a 1000 grit and 6000 grit stone and a couple bushcraft knives with different steels. One of them is a proprietary steel, and the other is a VG10. I will be testing this on a 440 steel knife first to get the hang of it because I have a couple in my possession, and it is way cheaper to mess one of those up just in case I do.
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Barry
How often should a stone fixer be used? When you are sharpening, are you monitoring the angle by constantly laying your fingers partly on the edge of the knife and partly on the stone? I-ve often actually listened to the sound of the knife edge on the stone during sharpening and listen for that sound and feel that tells me the knife edge is just starting to bite into the stone. Is that a flawed practice?
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How often should a stone fixer be used? When you are sharpening, are you monitoring the angle by constantly laying your fingers partly on the edge of the knife and partly on the stone? I-ve often actually listened to the sound of the knife edge on the stone during sharpening and listen for that sound and feel that tells me the knife edge is just starting to bite into the stone. Is that a flawed practice?
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batkovan_youtube
Perfect explanation. I'm going to try to remember all of those advices and tips. -Question: In another vodeo I watched, a japanesse honning master said, that he is against resurfacing because you essentially wears your precious stones and everything he does is cleaning the stone with nagura. Could You comment on that?
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Perfect explanation. I'm going to try to remember all of those advices and tips. -Question: In another vodeo I watched, a japanesse honning master said, that he is against resurfacing because you essentially wears your precious stones and everything he does is cleaning the stone with nagura. Could You comment on that?
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ixidor
Oh that-s brilliant: by holding the handle at an angle to the stone, you-ll end up with microscopic ridges that criss on one side and cross on the other -at a 45 degree angle to the up-down motion of cutting- so that even when chopping, you-ll always have one side that-s slicing.
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Oh that-s brilliant: by holding the handle at an angle to the stone, you-ll end up with microscopic ridges that criss on one side and cross on the other -at a 45 degree angle to the up-down motion of cutting- so that even when chopping, you-ll always have one side that-s slicing.
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Jonny
Sharpening with a whetstone is something I've been looking into a lot lately and everyone seems to have a different technique. I'm a little confused as to why he says -Every knife is different- but also -Just use the penny trick-? Can someone explain this please?
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Sharpening with a whetstone is something I've been looking into a lot lately and everyone seems to have a different technique. I'm a little confused as to why he says -Every knife is different- but also -Just use the penny trick-? Can someone explain this please?
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Silent
I have a 2- wallmart knife aprox the size of the one he is sharpening. Using it for 4 years for any type of food and never bothered to sharpen it. Idk how sharp should it be but i have no problem if something i eat doesnt get cut in like 0percent margine.
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I have a 2- wallmart knife aprox the size of the one he is sharpening. Using it for 4 years for any type of food and never bothered to sharpen it. Idk how sharp should it be but i have no problem if something i eat doesnt get cut in like 0percent margine.
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steve
Cheers buddy. I have some normal knives and some special knives - that I love to use. I-m just coming into pro sharpening them. Would you treat normal and special differently? Or just use whetstone on special and a porcelain steel on normal
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Cheers buddy. I have some normal knives and some special knives - that I love to use. I-m just coming into pro sharpening them. Would you treat normal and special differently? Or just use whetstone on special and a porcelain steel on normal
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Booty
-3 ceramic sharpener from Walmart works just as well. I use it to sharpen my -10 Walmart knife once a month. I use this knife to make dinner almost every day, and I just checked, it slices paper just like the one in this video. So.
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-3 ceramic sharpener from Walmart works just as well. I use it to sharpen my -10 Walmart knife once a month. I use this knife to make dinner almost every day, and I just checked, it slices paper just like the one in this video. So.
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