Ooo interesting! I have a yu kurosaki fujin bunka in AOsuper that I still LOVE the geometry of. I’ve noticed the sharpening is getting up to the cladding line, should I thin it to expose some core steel if it’s still performing? Do I need specific stones to keep / recreate the kasumi finish on the primary bevel?
That's awesome! If it's getting up to the cladding line, even if it's still relatively thin, I would thin it for sure. It'll make it easier to keep the geometry you love, and make the thining much less painful than it would be if you kept sharpening only the edge. As for kasumi, I use Knifewear 1000 followed by 4000, but we have a handy video on it here! th-cam.com/video/KisqC1c0A0Y/w-d-xo.htmlsi=Zoaig9p-2K-zAyrg
Im a chef so regular use on daily basis.. usually use a german chefs knife. Decided to try a Japanese gyuto its a sakai takayuki vg-10 to see if i like them. What grit stone would you recommend for maintenance? I have a 1000, 6000, a strop and ceramic rod.
hey naoto i treid polishing my higonokami with a belgian coticule with very thick slurry and light pressure but ive been getting these weird polished streaks on the bevel, is it just a skill issue since belgian coticules are very hard or am i doing something wrong?
Slurry is what 99 percent of people will tell you to have on your stone.. i disagree with that try it without the slurry or check out a slurry video from cliff stamp he goes into detail how it works
Hey, streaks are often caused by loose particles of a different grit in the slurry. It could be that large particles are breaking off of the stone and causing the streaks, but I haven't worked with coticules, so it's hard to say for sure!
They tend not to have low spots as he finishes them all by hand! They'd be closer to this video: th-cam.com/video/0t5-m0Bllmk/w-d-xo.htmlsi=TsLrVqLEtlM_Q383
Hey! Your video is very useful and interesting! I think you'll love our Muscle & Joint Pain Relief Cream products and would be a great fit for a partnership. Let's discuss further and send you some products to try out.
Having just found a chip on a Koishi, this video was invaluable. I’m mostly through the process, and everything is going well. Thank you.
Glad it helped!
How about thinning, sharpening and finishing a Shibata Koutetsu 210 for the next video? Preferably with his secret shapening method😜.
Another great vídeo. Very interesting for learning
I'm glad you enjoyed it!
Ooo interesting! I have a yu kurosaki fujin bunka in AOsuper that I still LOVE the geometry of. I’ve noticed the sharpening is getting up to the cladding line, should I thin it to expose some core steel if it’s still performing?
Do I need specific stones to keep / recreate the kasumi finish on the primary bevel?
That's awesome! If it's getting up to the cladding line, even if it's still relatively thin, I would thin it for sure. It'll make it easier to keep the geometry you love, and make the thining much less painful than it would be if you kept sharpening only the edge.
As for kasumi, I use Knifewear 1000 followed by 4000, but we have a handy video on it here!
th-cam.com/video/KisqC1c0A0Y/w-d-xo.htmlsi=Zoaig9p-2K-zAyrg
Im a chef so regular use on daily basis.. usually use a german chefs knife. Decided to try a Japanese gyuto its a sakai takayuki vg-10 to see if i like them.
What grit stone would you recommend for maintenance? I have a 1000, 6000, a strop and ceramic rod.
Awesome! 1,000, 6,000, strop and rod are perfect for maintaining that knife.
@@KnifewearKnives thank you
maybe a video on how to sharpen/thin a myojin convex (tetsujin or other)?
Oooh definitely! That's a tricky one.
This may help as a jumping off point:
th-cam.com/video/0t5-m0Bllmk/w-d-xo.htmlsi=eYFIHFWgEgk1wGH1
hey naoto i treid polishing my higonokami with a belgian coticule with very thick slurry and light pressure but ive been getting these weird polished streaks on the bevel, is it just a skill issue since belgian coticules are very hard or am i doing something wrong?
Slurry is what 99 percent of people will tell you to have on your stone.. i disagree with that try it without the slurry or check out a slurry video from cliff stamp he goes into detail how it works
Hey, streaks are often caused by loose particles of a different grit in the slurry. It could be that large particles are breaking off of the stone and causing the streaks, but I haven't worked with coticules, so it's hard to say for sure!
this knife is tiny! I recently bought sujihiki and only after realized I will have to sharpen it at some point
Is Mazaki knifes different ?
They tend not to have low spots as he finishes them all by hand! They'd be closer to this video:
th-cam.com/video/0t5-m0Bllmk/w-d-xo.htmlsi=TsLrVqLEtlM_Q383
まさかぎ？まさかげでしょう。😊
Hey! Your video is very useful and interesting!
I think you'll love our Muscle & Joint Pain Relief Cream products and would be a great fit for a partnership. Let's discuss further and send you some products to try out.