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Thanks for the bit about differential sharpening - have never tried doing this before and will give it a whirl next time one of my knives needs touching up.

@KnifewearKnives

21 күн бұрын

Totally! It's one of my favorite ways to finish an edge.

@user-xf4es7eh9y

21 күн бұрын

all this is going to do is create a tenacious burr that's going to do the cutting.

@Ilikeitlikethis

21 күн бұрын

@@user-xf4es7eh9y If so,, do you think it would be alleviated by a less drastic differential - eg; 3000 on one side, 8000 on the other ?

@user-xf4es7eh9y

21 күн бұрын

@@Ilikeitlikethis yes because the difference between abrasive size gets exponentially smaller and smaller the higher in grit you go. 3000 is already a borderline finishing/polishing grit. most 3k stones will only generate extremely small burrs.

@markir9

19 күн бұрын

Interesting - I might try this - I usually use 6000 - 10000 grit on both sides. I've found some of the 10000 grit sharpened knives can glide a bit on tomato or capsicum, so doing one side at (say) 4000 or even 1000 sounds like a good test!

Great video. I’m an extreme knife nerd and rarely learn anything with KZread knife videos specially on sharpening, but I hadn’t heard of differential sharpening. That’s a good one. Y’all seem like such a cool group at knife wear carry on.!

About 5yrs ago, I went to the Nella commercial outlet and sifted through their bins of used knives. Some are basically new, and some are in the last stages on their lives as 80% of the blade has been sharpened away. I picked the 6 best knives that had most of their blades left and I made sure there was 3 different colored handles...so 2 of each color. Red handles are sharpened to about 500 grit only and took about 20mins each on a 250 stone and another 5 mins on the 500 stone. The green handle ones I sharpen to about 2000 and took much longer to get there, as I has to use the 1000 stone and my 2000 stone. Lastly are my 2 brown handle knives. These two knives I spent about 1-2hrs each to condition them into shape and I sharpen them down to 30000. So it was all the same stones as per the prior knives, then 4k, then 8k, then 12k then 16k and lastly 30k. Once you invest the initial HUGE effort to get them into shape, then its a pretty easy maintenance mode going forward. I use the knife I need based on how sharp it is, just like you stated. Why 2 sets? Because one is at my house and the other is at my cottage. All my stones are the Shapton glass stones. As it turns out, I used the 30k knifes about 95% of the time, oddly enough. The knives only cost $7 each. The stones cost a lot of money, but they'll last a lifetime. just my solution. cheers.

@KnifewearKnives

5 күн бұрын

That's definitely an unorthodox solution, but it sure sounds like it works!

My favourite Japanese knife is a Tanaka blue 2 damascus gyuto. It has curved geometry on the right side and flat on the left - *but* is not a single bevel as the secondary cutting bevel is 10-15 degrees on each side. Amazing performance and looks cool too!

@KnifewearKnives

19 күн бұрын

That's super cool!

Hello, i just want to ask information, ahm i got a shapton naoru for flattening stone. Can i flat naniwa chosera in shapton naoru? I need to use powder medium and fine depends on the grit right? Thank youuu

@KnifewearKnives

13 күн бұрын

Yes, you absolutely can!

@ztv1355

13 күн бұрын

@@KnifewearKnives thank you so much, but i can use it without powder?

First time hearing about differential sharpening. thank you

@KnifewearKnives

21 күн бұрын

Glad it was helpful!

For the combination of grit for bite and glad, you want one side bevel to be grinded at different grit? Or do you layer the different grit?

@KnifewearKnives

14 күн бұрын

One side only to a coarse-medium grit, the other to a fine grit!

🎉🎉some amazing camera quality your videos always look amazing but wow 🤩 people can definitely take some notes!

@KnifewearKnives

21 күн бұрын

Thanks so much!

out of my blue supers, blue 2's, white 2's + white 3 and other alloys my white 1 yanagi is the absolute sharpest. Looking forward to trying out a blue 1 forged by a sakai master soon!

This is the first time i heard of combination coarse in a knife

@altruex

14 күн бұрын

Think the grainy-ness helps have texture to it. I have a shibata and it doesnt really have a major taper, very flat and semi polish with a bit of grain marks to attempt to make it less sticky. But overall it sharp but the food release on it is super sticky and the grippiness is lacking for things like tomatos. So id likely do the combination of grits mentioned in the video 😊

Hi There! My sharpest knife is an Osamu-San from Yoshida Homono, ZDP-189 Bunka 190mm. My second sharpest is from Knife Wear, a Hatsukokoro Inazuma AS Bunka 165mm. I have read about differential sharpening on several different sites, but haven’t tried it yet, but it is on my to do list. Thanks for reminding me. Very appropriate video, I really enjoyed it! Thanks!!..

@KnifewearKnives

21 күн бұрын

Those Inazumas are so pretty it hurts. Thanks for watching!

Sweet can you please ad the knife name titles n the vid as you’re speaking about them so I can search which one to order on the site easily and links would be awesome 🙏👍

@KnifewearKnives

21 күн бұрын

For sure! They're tagged in the video but I'll add links in the description now!

Thanks for giving another collector more info to consider when choosing. I'm sure you could sell icemakers above the Artic Circle!!

@KnifewearKnives

19 күн бұрын

Hahahaha, glad I could help!

Would you say that the Hado Sumi line is more durable than the Yu Kurosaki Senko line?

@KnifewearKnives

21 күн бұрын

Hmm, I would say they're about equal with regular use (e.g. you're not splitting lobsters with them).

@marvin1136

21 күн бұрын

@@KnifewearKnives Thank you for the answer :) would it be fine to do some occasional rock chopping with the hado sumi?

I love her, dude.

Thank you Skye for another very helpful @knifewear tutorial!

@KnifewearKnives

20 күн бұрын

Thanks Grant!

I know this is going way dorky, but I would love to know the carbon content of these Japanese steels so I could get a grasp on how they compare to American steel.

@KnifewearKnives

20 күн бұрын

Hey, Zknives is a good place to get the more detailed info!

Great Video! :-) Peace, Stiletto :-)

It is pronounced SUN-MY. Interesting. Thank you.

I thinned my Koutetsu and differential sharpened 30k shapton and 10k shapton glass stones

@KnifewearKnives

20 күн бұрын

That's the sharpest knife for sure 🤯

my sharpest is a Yu Kurosaki Gekko gyuto... cuts through bell pepper skin better than my Nigara Hamono knives

@KnifewearKnives

20 күн бұрын

What a beauty!

My sharpest knife is my spending habits when I walk into Knifewear - cuts deep into my wallet 😅

@KnifewearKnives

20 күн бұрын

😂😅

An obsidian knife is the sharpest. Obsidian IS a glass. When you knapp obsidian you get an edge that is one molecule wide.

@KnifewearKnives

20 күн бұрын

We actually shot a video on knapping with a local pro, stay tuned! :)

Talk nerdy to me

You mix some concepts that have nothing to do with each other. Sharpness decays quite quickly on every knife, even on hard knives. Cutting ability is based on the geometry of the primary bevel and changes only very slowly when the knife gets sharpened. The steel and hardness has a big influence on edge holding not on the sharpness itself. I understand that this is more or less just a marketing exercise for the nice knives that you are showing but communicating proper knife knowleage would suit the video even better. A book Knife Engineering by Larrin Thomas is a compact and reliable source of information if you want to learn more.

@KnifewearKnives

20 күн бұрын

Thank you for the detailed feedback! I've been meaning to read that book, I'll check it out.

Seems pretty controversial, that idea of the microserrations

@AlbertKel

21 күн бұрын

Eh, no

@turing2376

21 күн бұрын

@AlbertKel I would refer you to science of sharp

@user-xf4es7eh9y

21 күн бұрын

@@turing2376 this is a knifewear video. we don't do facts or science here. we do myth and hype.