Very nice explanation of the micro-bevel method of sharpening. I use the convex edge method with a belt sander and leather strop. I believe this is a similar idea, but with the addition of electric power. The main idea is to remove the wire edge, not constantly realign it with a steel, as in western practice. And, Japan steels generally don't respond to steels as they are harder. Thanks again.
Wow, you blocked my brother for making intelligent observations because you have a napoleon complex, you only want little kids to say "gee mister you're great". you cant stand an opposing view. I love the way you always have to mention you went to japan and "learned there" like that ends all questions of what you say. FUCK YOU !!!! Such a fucking wanker asshole.
Hi, I have a Masanobu and I can't seem to find an angle that keeps it consistently sharp. Do these techniques apply to Western-style Japanese knives as well?
@mattheineken absolutley, but i doubt this is your problem with your knife. My first guess would be angle consistency and then improper burr removal. If you'd like to talk more about it, feel free to shoot me an e-mail
thanks. it confirms things that i found i've already been doing. great videos. i subscribed and can't wait to see more. I'm getting ready to splurge on a yanagiba and a deba in the near future. i've been a sushi chef for about 3 years now and am getting tired of other chefs laughing at my shuns. i was looking at masamoto but you've opened my eyes to other knives as well. any advice?
I usually do double micro-bevel but I guess single does make better edge...One thing I am wondering is how do you hone that edge everyday? Do you hone it 45degree on one side and lower on the other?
@natri23 to be honest, i get enough edge retention out of that, that i dont need to do it everyday. I can do touchups by following the 45 degree (+/-) microbevel and the normal bevel on the backside using my highest grit stone, but ususally when the edge fails, i just resharpen and the put the microbevel on again.
@JKnifeImports Yeah I guess a good knife is strong enough that it does not need honing. But you cant really find that often in normal kitchen. Usually normal knife is weak and my mom does not handle it properly so I have to do edge straightening everyday. But I guess I can do it like your touchups as well. I wonder how often do you resharpen your knife
@natri23 most japanese knives are harder, so that honing often causes more damage to the edge than it does good. Thats why i only do touchups on the stones. When i was cooking professinally, i would sharpen every day or two, but i was doing a lot of cutting and i got used to a very high level of sharpness. Now days, i have too many knives, so i often go very long periods of time in between sharpening. If i just had one, i would probably sharpen once a week to keep the knife crazy sharp.
@horexing I just find that i get better cutting, feeling, and edge retention when i do the microbevel only on one side. You can do both sides and it will work, but for me the feeling is not the same.
Your sharpening videos are very good and instructive, so don't take this as criticism.
You omit one of the biggest benefits of the 'slightly higher' double sided microbevel that is practiced in the US. Newer sharpeners will often go through their progression without their bevels ever meeting fully along the entire edge. A double sided microbevel gives some extra insurance, whereas this technique will certainly hit the edge from one side, but potentially leave the burr intact in spots.
This looks like a good technique and one that i personally will try out. I'm just thinking that some of the beginner sharpeners who would otherwise benefit from your videos will get more out of a lower angle double sided microbevel, at least at first.
@cowboyardee I guess the main reason i avoid that is because i have found that teaching that style of microbeveling often leads to sloppy technique development. When i teach people about sharpening, the most important thing is to have a sharp, clean edge first. Once you have that, then this technique comes into play. Also, i have found that double sided microbevels dont perform as well as the single sided ones (assuming proper de-burring).
Fair enough. Though most likely, when you're teaching people over the internet, many are gonna come up with less than perfect results, at least initially. It often seems to me that the biggest problem people have learning to sharpen is getting discouraged and giving up. That extra little bit of encouragement from getting a good result early on, even with imperfect technique, seems worthwhile to me.
Again though, this is an excellent series of tutorials. Just a minor quibble.
Very nice explanation of the micro-bevel method of sharpening. I use the convex edge method with a belt sander and leather strop. I believe this is a similar idea, but with the addition of electric power. The main idea is to remove the wire edge, not constantly realign it with a steel, as in western practice. And, Japan steels generally don't respond to steels as they are harder. Thanks again.
docdavidb 1 month ago
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Wow, you blocked my brother for making intelligent observations because you have a napoleon complex, you only want little kids to say "gee mister you're great". you cant stand an opposing view. I love the way you always have to mention you went to japan and "learned there" like that ends all questions of what you say. FUCK YOU !!!! Such a fucking wanker asshole.
7x57mmMauser 3 months ago
Hi, I have a Masanobu and I can't seem to find an angle that keeps it consistently sharp. Do these techniques apply to Western-style Japanese knives as well?
mattheineken 3 months ago
@mattheineken absolutley, but i doubt this is your problem with your knife. My first guess would be angle consistency and then improper burr removal. If you'd like to talk more about it, feel free to shoot me an e-mail
JKnifeImports 3 months ago
thanks. it confirms things that i found i've already been doing. great videos. i subscribed and can't wait to see more. I'm getting ready to splurge on a yanagiba and a deba in the near future. i've been a sushi chef for about 3 years now and am getting tired of other chefs laughing at my shuns. i was looking at masamoto but you've opened my eyes to other knives as well. any advice?
honger1 3 months ago
@honger1 feel free to shoot me an e-mail or call my store.. i'm always around and happy to help with things like this.
JKnifeImports 3 months ago
for chopping knifes, I wonder if two-sided micro-bevels provides stronger edge to hack through tough foods compare to one-sided micro-bevel?
natri23 6 months ago
@natri23 yes it does, but at the cost of some sharpness and a loss of good edge geometry for slicing or thrust cutting
JKnifeImports 6 months ago
I usually do double micro-bevel but I guess single does make better edge...One thing I am wondering is how do you hone that edge everyday? Do you hone it 45degree on one side and lower on the other?
natri23 6 months ago
@natri23 to be honest, i get enough edge retention out of that, that i dont need to do it everyday. I can do touchups by following the 45 degree (+/-) microbevel and the normal bevel on the backside using my highest grit stone, but ususally when the edge fails, i just resharpen and the put the microbevel on again.
JKnifeImports 6 months ago
@JKnifeImports Yeah I guess a good knife is strong enough that it does not need honing. But you cant really find that often in normal kitchen. Usually normal knife is weak and my mom does not handle it properly so I have to do edge straightening everyday. But I guess I can do it like your touchups as well. I wonder how often do you resharpen your knife
natri23 6 months ago
@natri23 most japanese knives are harder, so that honing often causes more damage to the edge than it does good. Thats why i only do touchups on the stones. When i was cooking professinally, i would sharpen every day or two, but i was doing a lot of cutting and i got used to a very high level of sharpness. Now days, i have too many knives, so i often go very long periods of time in between sharpening. If i just had one, i would probably sharpen once a week to keep the knife crazy sharp.
JKnifeImports 6 months ago
awesome video! just tried the one sided microbevel a while ago and i must say it's looking great! can't wait to try it out at work tomorrow!
karloyeah 8 months ago
What do you mean by "it hampers my performance" with regards to adding a microbevel to both sides?
horexing 9 months ago
@horexing I just find that i get better cutting, feeling, and edge retention when i do the microbevel only on one side. You can do both sides and it will work, but for me the feeling is not the same.
JKnifeImports 9 months ago
Why do you mean by 'it hampers my performance" in regards to adding a microbevel to only one side?
horexing 9 months ago
@horexing It sounds like he means he looses cutting edge performance.
googo151 3 months ago
Your sharpening videos are very good and instructive, so don't take this as criticism.
You omit one of the biggest benefits of the 'slightly higher' double sided microbevel that is practiced in the US. Newer sharpeners will often go through their progression without their bevels ever meeting fully along the entire edge. A double sided microbevel gives some extra insurance, whereas this technique will certainly hit the edge from one side, but potentially leave the burr intact in spots.
cowboyardee 9 months ago
Continued @cowboyardee
This looks like a good technique and one that i personally will try out. I'm just thinking that some of the beginner sharpeners who would otherwise benefit from your videos will get more out of a lower angle double sided microbevel, at least at first.
cowboyardee 9 months ago
@cowboyardee I guess the main reason i avoid that is because i have found that teaching that style of microbeveling often leads to sloppy technique development. When i teach people about sharpening, the most important thing is to have a sharp, clean edge first. Once you have that, then this technique comes into play. Also, i have found that double sided microbevels dont perform as well as the single sided ones (assuming proper de-burring).
JKnifeImports 9 months ago
@JKnifeImports
Fair enough. Though most likely, when you're teaching people over the internet, many are gonna come up with less than perfect results, at least initially. It often seems to me that the biggest problem people have learning to sharpen is getting discouraged and giving up. That extra little bit of encouragement from getting a good result early on, even with imperfect technique, seems worthwhile to me.
Again though, this is an excellent series of tutorials. Just a minor quibble.
cowboyardee 9 months ago