The Basic Movements of Sharpening- Japanese Knife Imports

[Endure2theEnnd]

question 2: due you recommend wet stones over dry, and have you ever used wet sand paper. I have had alot of success with sand paper, i find the grit variances to be more accommodating for transitioning from higher to lower grit, but im new to sharpening...any reasons stones are better?

[JKnifeImports]

@Endure2theEnnd Using wet stones (as opposed to dry) helps lubricate the stone, flush away the swarf, create mud, and control heat development. Sand paper can work well too, but there are a few issues. First, is wears quickly.  Second, you have to put it on something with some height for knuckle clearance. Third, most stones use better abrasives for knife sharpening that sand paper. Fourth, as you sharpen on stones, fresh abrasive is constantly released (continued in next comment...)

[JKnifeImports]

@JKnifeImports This helps the stone cut more quickly over time. Fifth, having stones of different hardness can help with certain sharpening techniques, as can the ability to develop mud while sharpening.

Anyways, hope this explanation helps.

[Endure2theEnnd]

@JKnifeImports awesome! Thanks for responding. Any good suggestions on where to get stones? Internet sites? is it possible to make your own?

[JKnifeImports]

@Endure2theEnnd well, we sell some stones if you look up our website (though we are out of stock of some until the middle/end of the month). There are also a number of other sites online. Feel free to shoot me an e-mail if you'd like to talk more about this... jon at japanese knife imports dot com

[Endure2theEnnd]

you said one side should be done at a 45, and the other at a straight approach due to the risk of hitting the handle....how is it different from one side to the other, isnt there a risk on both sides?

[JKnifeImports]

@Endure2theEnnd if you look at the movements in the video, you will see that one the first side, the handle doesnt hit the stone when sharpening the heel area. But on the second side, if i kept the same angle, the top part of the handle would hit the stone on each stroke if i sharpened at a 45 degree angle of approach. Give it a shot yourself and i'm sure you'll quickly see what i'm talking about.

[MrKnifeFanatic]

Thank god, someone who can actually explain sharpening. Nice vid man.

[RgTrace]

Isnt it hard to keep that 10-15 angle as you're moving with such speed and force?

[schoolfrigginsucks]

Sorry i was cut off. The way you demonstrated is the way i was shown by the head chef at my restaraunt, so i just wanted to make sure my modified method was ok. Thanks!

[schoolfrigginsucks]

@Jknifeimports

I do not find the angle difficult at all actually. I have been sharpening knives and axes since i was a kid, so i do have some experience, however i learned the proper method of using Japanese water stones only about a year ago. I can get the knives very sharp very fast, and they hold an edge well. Thanks for your input i appreciated it, it is good to know i will not damage the nice knife i am saving up for :)

As for the method i use, it seems to work for me, though the way you

[schoolfrigginsucks]

Hello i work in a Japanese restaraunt. The way i sharpen is exactly the same as you showed here, exept when i do the reverse side, i still go at 45 degrees, only the other way so the handle does not get in the way. For instance, when the blade faces away from me i pull the tip towords myself at a 45 degree angle, so my right hand is the hand furthest away. Is this an acceptable method? Will it damage my expensive chefs knife?

[JKnifeImports]

@schoolfrigginsucks dont you find the angle a bit awkward in practice? as long as you maintain a consistent angle and adjust for the curve and tip properly, there's no reason this would cause damage, but i dont think its a particularly easy way of accomplishing what you want to do. But, again, the most important things are angle consistency, following the curve, and checking your work constantly.

[whygothic]

I've tried this on 3 knives, still got some kinks but I think I'm on the right track, thank you. This is one of the easiest tutorial there is.

[JKnifeImports]

@whygothic glad its working for you... let me know if you have any questions as you continue

[chisel54]

When you sharpen the opposite side why don't you shift to your other hand instead of using a different grip on the same hand ?

[JKnifeImports]

@chisel54 Though i am able to sharpen with both hands, this is the way I have been trained by the craftsmen i train with in Japan. Every time I read books about this, ask craftsmen, or watch people work in Japan, this is the way they do things...

[kw1968cw]

Many thanks for your prompt answer to my question it is most appreciated and an indicator of how good your service will be for all aspects of your business.

[JKnifeImports]

@kw1968cw No problem... glad to be of service

[kw1968cw]

Great instructional video showing the correct position and hand motion. My question is if the pressure on the blade edge is different on the away stroke from your body and the return stroke. Also is this pressure sequence the same for both sides of the knife. Look forward to your comments Bst Rgds Kerry

[JKnifeImports]

@kw1968cw for double beveled knives, the pressure is about the same on both strokes... also the same on both sides. For single bevel knives, its a bit different. For the bevel side, pressure is the same on the push and pull. But on the back side, the pressure is only on the push.

[Gorboror]

I was sharpening a standard kind of kitchen pairing knife, and while I was sharpening the stone and blade friction was causing a squeaking sound. I was using a 2000 stone, and soaked it for about 20-30 mins. I was wondering why this unpleasant noise was happening?

[JKnifeImports]

@Gorboror squeaking sound? are you constantly keeping the surface of the stone lubricated?  Generally when stones are making bad sounds, its because people forget to splash water on the stones surface from time to time (ever after you soak the stone, you need to do this). If you see in my videos, i splash the stone with water from time to time.

[Gorboror]

@JKnifeImports I could see water on the surface of the stone; maybe i just pushing the water over the sides too often and need to water it more. Could it be the kind of metal? I have another question: how long would it usually take to sharpen a dull knife, using a 1000X/4000X combo?

[JKnifeImports]

@Gorboror it could be that you need more water as you sharpen... it could also be that you are pushing too hard when sharpening. I generally put between 1-2 lbs of pressure when doing the majority of my sharpening. On sharpening time, it really depends on the condidtion of the knife, the type of steel, heat treatment, and the stones being used. It could be a couple of minutes or it could be a couple of hours... i really depends.

[vircabutar]

thank you so much for your techniques!!! Your instructions are crystal clear. After 3 years, i finally figured out how to CORRECTLY sharpen my knives using the stone. Just did some knives yesterday, and they were sharper than when i originally bought them. Thanks again!

[JKnifeImports]

@vircabutar Glad its working out well for you. Thanks so much for the kind words.