I really like how this guy always seems so happy when he speaks about his knives.

This is just a perfect lesson! Thank you so much!

I really like the video! I sharpened my deba recently and even if I used only #5000 shiageto, I believe I got my knife even sharper than it was anew! Of course, I need to practice a lot to get used to do it but thank you very much for this precious instructions!

Very good explanation, thank you!

very helpful video

I have never more glad that i learned japanese

Is the same technique applied for a Funayuki ?

sensei advanced deba onegaishimasu!

what do you do if you can't see any lines for the uraoshi and the urasuki looks kind of flat

When sharpening my deba it seems the geometry at the tip has a slightly different angle of bevel. This necessitates raising the handle on the push stroke. Is this common or has the deba been altered? I've seen another KZread address this by curving the push stroke. Would you comment?

@davidtatro7457

2 жыл бұрын

Debas should subtley change bevel angles throughout the length of the blade. From a higher, stronger angle in the heel to a finer, lower angle in the tip. It's very difficult to maintain that over years of traditional stone sharpening, which is why l developed a different technique which l mostly only use for debas.

Just getting into Japanese culinary knives, and I have a Global Deba (G-7), and it has a secondary bevel that extends about 1/16 in, or 1.59 mm from the edge. Is there a video that shows how to sharpen a Deba with a secondary bevel like this?

@Korinjapaneseknives

7 жыл бұрын

We don't have a video that shows this currently. We'll add this to the "to-do" list.

@What_If_We_Tried

7 жыл бұрын

Thank-you, I look forward to that. Anything on an asymmetrical Nakiri?

@angeloparis7963

6 жыл бұрын

Get rid of that bevel.

What is a reason of going to higher-grit stones at uraoshi side if you come back to it at lower-grit stones while sharpening another side of deba?

@nicksharples3277

5 жыл бұрын

You go back to it on every stone he just didn’t show the entire progression of the higher grits.

I'm assuming this is a single bevel sharpen as the uraoshi is being done to only one side and the sharpening is done on the other? If it was a double bevel would you uraoshi both sides and then begin sharpening both sides? Or is the uraoshi only for single bevel? Would you uraoshi a non-Japanese steel if it was single bevel?

@mastathf

9 жыл бұрын

Maybe you found your answer already, but I'll post here for others. Single bevels are NOT flat on the back side. They are concave. You don't need to do uraoshi on double bevels. You don't need to do it on totally flat chisel ground knives that are not japanese. Only do it on single bevel japanese knives that are concave on purpose. Also don't oversharpen or you'll flatten out the concave side.

@user-ty9jc7pk8c

7 жыл бұрын

mastathf a

I've noticed that even "experienced sharpeners" still vary in their technique. Even guys that have been doing it for 10+ years. I find it interesting to see Korin sharpeners sharpening "sections at a time" vs heel to tip or tip to heel in one stroke. And in this case with, Chiharu, he had his left hand (pressure hand) always at the tip...so that as he neared the middle and the heel...his hand is no longer on top of the stone. Most others "walk" their left hand up and down the blade. Even if this is a Deba...a little odd to see for me. Even if this works for him.

Thanks for the video. Isnt it dangerous with this sort of movements to make scratchs on both sides of the blade?

@andrewclough660

3 жыл бұрын

that's what sharpening is, scratching away at something against something else. The finer the scratch block the finer the scratches

Thats why i love deba knives they are much easier to sharpen than a double edged knife due to the fact that u dont need to "create" an angle u just let the knife do the work and ill never buy a double edged knife no more they require to much skill to sharpen and i sharpen my knifes before using them (approx 5 times a weak)

@sacoto98

3 жыл бұрын

Deba and double edged knives have different purposes but if you feel more confortable using a deba for everything then you do you

@Ken_N

Жыл бұрын

It’s actually more difficult to sharpen a single beveled knife. You have to be very careful to sharpen evenly along the shinogi line and raising it as the the knife gets smaller. I see many rounded bevels and over sharpening on the back side. It also requires more maintenance on the stone to be as flat as possible.

i dont understand how uraoshi supposed to make blade stronger? i am aware that it needs to be done..but by doing this egde is becoming thinner,sharper, but more prone to chipping. would be good to hear more detailed explanation on how and why uraoshi make blade stronger.

I am asking as an experienced specialist at what angle to sharpen single- and double-sided Japanese knives because I have such knives.

Thanks to this guy, that now i dont need to worry anymore

why are you in glass box? should metal dust be a concern?

@andrewclough660

3 жыл бұрын

prob because the fumes from the cars outside are poisonous. The dust is held by the water. Perfect demo thank you.