Rating is available when the video has been rented.
This feature is not available right now. Please try again later.
Published on Feb 19, 2011
This video covers microbevels on Japanese kitchen knives. Microbevels are often used on Japanese knives- you see them on many new knives. .In addition to the extra strength they add to the edge, Japanese craftsmen use microbevels as a tool in removing the weak metal right at the edge, often referred to as the wire edge. In this video we demonstrate the techniques on a double bevel knife, but the same skills can be used on single bevel knives. This was a tip i picked up from a professional knife sharpener in Sakai, Osaka, Japan- Yamaguchi-san.
A big thanks to Unkajonet for helping me make this video.
If you have any questions about this technique, look us up at www.JapaneseKnifeImports.com and shoot us an e-mail.