Thanks for this! I think this video was very helpful. A lot of other sharpening videos on youtube fail to point out the basics of sharpening, like the thinning and how to work with the burr. I feel much more confident about sharpening my knives now that I've seen this video. Again, thanks!

@JKnifeImports

10 жыл бұрын

glad to be of service

thank you so much... glad you like it

thanks so much

great video, thank you very much!

Great video Jon, my knife says thanks!

Really solid and informative video :)

when i have time to shoot more videos, i can go over that. Its pretty straight forward though... just sharpen at a lower angle than you normally sharpen at... then sharpen at the angle your normally sharpen at

yup... i realized that after i shot this and uploaded it (that was the first time i watched it)... the external mic is on my list of things to get and the thicker lines is a good call... the images i used are ones i normally keep around for in class lessons.

Great video - appreciate the focus on underlying concepts. Follow-up question: Is the process of thinning (secondary / more acute angle; tackle this first) -> primary (cutting edge) roughly comparable to the process of main bevel (more acute angle; tackle this first) -> microbevel?

@jonathanbroida9257

5 жыл бұрын

in some but not all regards... they achieve very different things and there are some differences in the thought processes behind them, but in terms of the order of application, sure, they are similar.

@flourgirlnyc1

5 жыл бұрын

@@jonathanbroida9257 wow, you're fast - thanks.

@jonathanbroida9257

5 жыл бұрын

@@flourgirlnyc1 you caught me at a good time... i was already responding to someone else on here :)

Links to images don't work.

@JKnifeImports

2 жыл бұрын

shoot me an email at Jon@japaneseknifeimports.com and I'll send over the images

I learned a lot from this video. Thanks. Unfortunately it also confirmed what I dreaded to hear, which is that the entire snowy line secondary bevel has to be thinned. That's a LOT of metal to remove. Even more worrisome than the time it takes to trim down a wide snowy line (which can be 1" wide in some cases) is the fact that some knives with a very showy mirror finish would be permanently marred if the wide secondary bevel has to be touched by the stone. In other words, there is no way to maintain those showy knives at their factory original sharpness without marring the mirror surface finish.

@jonathanbroida9257

4 жыл бұрын

oh... there totally are ways to recreate that finish or a similar looking finish after thinning. In fact, you have a number of options with respect to the look of the knife, but there are many ways to make things look nice. Some are easier than others. Feel free to reach out via e-mail if you have any follow up questions (jon@japaneseknifeimports.com).

i'm not sure i quite understand what you are asking here, but if i do understand correctly, the answer is no... there is a lot more complex sharpening that can occur. However, this video is just covering some basics in response to questions i am frequently asked.

How do you feel about non-burr sharpening, as in no burr is formed intentionally?

@JKnifeImports

10 жыл бұрын

i actually had a long discussion with @cliffstamp about this the other day... there are certain things that need to be done during that sharpening that do require some kind of metal removal at the edge (which will form a burr of some sort), but its a totally possible method of sharpening. There are reasons i favor this method over that, many of which have to do with the ease of understanding when i teach, and having a bit more as far as tactile feedback goes when sharpening, but its a viable method just like this. Just make sure that you remove fatigued steel at the edge.

so stupid question because im confused, you said sharpen from the Shinogi line down. so should everything below the Shinogi be touching the stone?

@JKnifeImports

8 жыл бұрын

+Hunter Reehoorn not necessarily at the same time, but yes

do you always put the bevel flat against the stone when sharpening a gyuto?

The knife in the video is very eye catching, is that a 210 sujihiki Heiji?