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.
I wish my Yuki didn’t have such a dramatically concave primary bevel. When laying flat on a stone it contacts and raises the shinogi while only touching the core layer steel less than 1mm from the micro bevel. I would lose a lot of height trying to flatten it out. No real way to thin it without messing up some aspect of it 😢
@@KnifewearKnivesI suspect it’ll raise the shinogi line 2mm and take 1.5mm off the height of the knife. I wish it wouldn’t! Need a new knife I guess… when’s the next Mazaki drop? 😂
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 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!
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!
Another great vídeo. Very interesting for learning
I'm glad you enjoyed it!
How about thinning, sharpening and finishing a Shibata Koutetsu 210 for the next video? Preferably with his secret shapening method😜.
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
I wish my Yuki didn’t have such a dramatically concave primary bevel. When laying flat on a stone it contacts and raises the shinogi while only touching the core layer steel less than 1mm from the micro bevel. I would lose a lot of height trying to flatten it out. No real way to thin it without messing up some aspect of it 😢
If you can get past the contrast on the bevel, it'll disappear after a few thinnings!
@@KnifewearKnivesI suspect it’ll raise the shinogi line 2mm and take 1.5mm off the height of the knife. I wish it wouldn’t! Need a new knife I guess… when’s the next Mazaki drop? 😂
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
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
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.