Gage, I really love this channel for things like this because I have been dreading thinning my Shiro Kamo since it is a super hollow grind. Thanks for all the knowledge you always provide.
Definitely one of the better how-to's on thinning knives. Thank you for that. And thanks for all the other content you folks produce. I appreciate the humour and humility - takes a lot of the anxiety out of knife ownership and maintenance. I enjoy the channel quite a bit and hope you are able to keep up the great work.
I actually thinned a few of my knifes so far. One even took me 3 sessions of about 5-6h but I still could really learn something here. Thank you very much
Excellent, quick intro to thinning. Nicely done. I appreciate that you made a point to guard people against chasing perfection too much in the first thinning of a knife. In my experience, often times to get the bevels absolutely perfectly flat, you end up taking life off of the knife by apexing the edge too hard in places. And then you have to sharpen that nonsense out and you end up with a less tall knife. It's much better to stop when you think the edge is being compromised and wait for future sharpenings to raise the edge some more before proceeding. Even if that means leaving a few cosmetic imperfections in the new polish. This is particularly true with hand forged, hand ground artisan knives. Just a couple of minor corrections to what you said in case they might have confused anyone. That Debado MD stone is 200 grit, not 220. And it's a wonderful stone but in my opinion way too expensive for what it is. If you do a lot of thinning on that stone, you will quickly wear it away with the needed flattenings. You're better off buying some soft and inexpensive 200ish grit bricks where you can get 10x the amount of usesble stone for less money. Also, Japanese bevels ground on wheels from the factory are usually a tiny bit concave rather than convex. That's why the low spots usually appear in the center of the bevel rather than the edges.
Thank you for your knife guide videos. I recently purchased my first Japanese knife and your explanations of the different styles made the process significantly less confusing.
I just got my first Japanese knife a couple months ago, and your videos have been extremely helpful for maintenance and sharpening. Thanks for the videos Gage, keep up the great work.
Thanks for the details! I’ve recently progressed from stainless to my first (old and abused) carbon nakiri, mainly to see the difference, spent hours restoring it from its many years of home sharpening. Ma-hoosive difference in workability. I couldn’t quite sharpen the edge the same at such a flat angle while removing so much material, the burr was huge. So this helped a bunch in terms of the right grit for the intended job, and the correct procedure. I got the nakiri to where it should be after this so now it’s time to replace my (cheap-ass stainless) petty knife and bunka with carbon steel versions. I do prefer the idea of a used knife mind you, call me soppy but it comes with both history and longevity
Perfect timing on this video for me I just received my 220 shapton glass stone I plan on thinning my 210 moritaka gyuto this was a very informative and inspirational video...thank you
Great explanation on why there are often low spots on hand made Japanese knives! I've found low spots on yanagiba and deba, really stumped me in the beginning when I didn't know they were finished on wheels! A good thinning session really transforms any knives with thick shoulders! My weapon of choice is the Shapton 120 which is a steel eating monster 🤣
Tip#4 living with imperfection especially with the scratches after thinning. I underestimated how much work is involved with mirror polishing . Looking forward to your next video🤓
I’ve been hesitant to start thinning my knives at home, but this video laid out super clearly what to do and how to do it. Lots of good, usable advice here!
This was super helpful for me! Thanks! I've been contemplating thinning my 6 year old Mac chef knife that is more like a European knife in a lot of ways.
Is the follow up video still on the way? I'd be interested in seeing how the low grit work done in this video is polished out. I imagine it's pretty straightforward, but it would still be interesting to see, especially from someone with more experience doing this type of work.
This was such an informative video! I've been thinking about thinning my beater I use for work, but I was anxious about starting. Your video helped me understand more about thinning and now I'll have to thin mine!
I have been slowly building up my Asian knives and sharpening them has always been a problem. I have an electric sharpener but rarely use it since it does take away so much steel. I I did get a 6000 -8000 grit stone but no where near the size you have. I will see what you have at your store. I also have been looking at sharpening them in the wrong way. I was using the traditional knife way with the edge. Thank you for teaching me how to thin a knife and will look up your sharping knives now. I need good stones, holder and the flattening stone. Thank you for your tube.
Can't wait to get into thinning a Moritaka Bunka I bought from you guys last fall. Will certainly be sharing this and other sharpening videos with my cooks, thanks friends!
I dig that black background and new setup. Although I admittedly get all jittery seeing the mud on the bare wood. :)~ Good vid with excellent visuals and advice. Especially the bit about not chasing perfection.
Aha! This is exactly what I've been wanting to learn about next. Seen a few other vids but none as good as this one! Top work guys! You're great teachers!🙏🙏🙌🙌... And incidentally next thing I wanted to learn about was polishing everything up, so really looking forward to the next one too! Top work fellas!😃🙌🙌
Thanks for the great how-to on blade thinning! I've been making good use of all the sharpening videos, I think I'm just about due to have a go at this too.
Hi guys. Thanks for, once more, a very helpful video with lots of insight. I started learning to thin knives with an old Zwilling knife for the reasons you mentioned in your video (factory made, no low/high spots, ...). Keep up the good work, I really like the style of the re-made videos!
Usually Im impatient and will use a belt grinder to thin and then I will tune it with my atoma 140 and king 300. Then I may or may not finish it up the grits depending on the knife.
Great job on the knife tips, I think it is the most useful video out on TH-cam. I will continue to work with my Wa-Gyuto, in 5-10 years, I look forward to having a honeski.
When flattening finer grit stones should I get a finer diamond plate or stick with the Atoma 140? It leaves really deep scratches which is reducing contact between the stone and steel.
Thanks for the guide. Thinning looks scary because i dont want to ruin the knife, but a tutorial like this makes me less afraid to do it at some point. Also thanks for the chance of winning a knife.
The Japanese grinding wheel is CONVEX in shape (i.e., curved or rounded outward like a sphere) thus making the "Shape of the Bevel" CONCAVE (i.e., hollow and curved inward like the inside of a sphere).
Best video on knife thinning I found, thank you! Most europeaen knifes have no shinogi line and the thinning area is hard to see. Do you have a trick to find the area? And could you tell me please how to recognize or measure when it is thin enough? Kind regards
wow its wonderfull i like your knife'S .real nice make them look brand .I am very excited to buy new knives. I have been working as a chef for 18 years. I have bought the knives that I am most satisfied with from you.
Just wondering how often I need to sharpen my stainless clad knife that I use daily. I hone and strop it every time before I use it, and it’s keeping it relatively sharp. But with that context, when should I sharpen? And I guess as a follow up, how often would I need to thin?
Any comment. Love this video 👌🏻 I’ve been putting off sharpening for too long I’m going to have to dedicate an afternoon to get the kids to where They deserve to be!
I always thought that you couldn't (or maybe shouldn't) thin knives which have finishes other than KU or kasumi. Thinking that it would entirely ruin the stainless cladding damascus, but seeing that finish still remain and pop and be revived with some polishing is definitely impressive!
Love the content. I have been really wanting a santoku or bunka lately. I just tried thinning for the first time a couple weeks ago. I need some more practise for sure. I may have an opportunity to come to Hamilton for work. If I do I will definitely be coming in to your store. Fingers crossed.
Every time I watch a sharpening video I want to sharpen my set again and again!
Gage, I really love this channel for things like this because I have been dreading thinning my Shiro Kamo since it is a super hollow grind. Thanks for all the knowledge you always provide.
Still trying to wrap my head around thinning- been sharpening knives for a few years and this video was super helpful!
Definitely one of the better how-to's on thinning knives. Thank you for that. And thanks for all the other content you folks produce. I appreciate the humour and humility - takes a lot of the anxiety out of knife ownership and maintenance. I enjoy the channel quite a bit and hope you are able to keep up the great work.
This is a very good tutorial. Commentary on how the blade is coming along really helps clarify the process.
Currently in culinary school and been doing a lot of research on different knives and sharpening techniques. Your channel has been super helpful!!
I actually thinned a few of my knifes so far. One even took me 3 sessions of about 5-6h but I still could really learn something here.
Thank you very much
Thanks for the tutorial on the convex thinning! I almost never see it covered in thinning tutorials, but this will be super helpful in the future.
Excellent, quick intro to thinning. Nicely done. I appreciate that you made a point to guard people against chasing perfection too much in the first thinning of a knife. In my experience, often times to get the bevels absolutely perfectly flat, you end up taking life off of the knife by apexing the edge too hard in places. And then you have to sharpen that nonsense out and you end up with a less tall knife. It's much better to stop when you think the edge is being compromised and wait for future sharpenings to raise the edge some more before proceeding. Even if that means leaving a few cosmetic imperfections in the new polish. This is particularly true with hand forged, hand ground artisan knives.
Just a couple of minor corrections to what you said in case they might have confused anyone. That Debado MD stone is 200 grit, not 220. And it's a wonderful stone but in my opinion way too expensive for what it is. If you do a lot of thinning on that stone, you will quickly wear it away with the needed flattenings. You're better off buying some soft and inexpensive 200ish grit bricks where you can get 10x the amount of usesble stone for less money.
Also, Japanese bevels ground on wheels from the factory are usually a tiny bit concave rather than convex. That's why the low spots usually appear in the center of the bevel rather than the edges.
I have an high intrest in Japanese knife
Especially fond of their sharpness watching ur video everytime just relaxes my day without any fail ✌
It's surprisingly significant how much of a difference thinning makes.
Thank you for your knife guide videos. I recently purchased my first Japanese knife and your explanations of the different styles made the process significantly less confusing.
I just got my first Japanese knife a couple months ago, and your videos have been extremely helpful for maintenance and sharpening. Thanks for the videos Gage, keep up the great work.
Gotta love the beautiful kasumi that develops on cladded knives ♥️
The sharpie is definetely a great help when thining!
Enjoy the information that you give, being in the kitchen I look forward to this types of videos to understand where i can learn
I had no idea this was really something that could be done. Its amazing to see this knife go from start to finish.
Really love the channel for all the Japanese knives tips and tricks. I’ve been obsessed with Japanese knives since I got my first one.
Thanks for the details! I’ve recently progressed from stainless to my first (old and abused) carbon nakiri, mainly to see the difference, spent hours restoring it from its many years of home sharpening. Ma-hoosive difference in workability. I couldn’t quite sharpen the edge the same at such a flat angle while removing so much material, the burr was huge. So this helped a bunch in terms of the right grit for the intended job, and the correct procedure. I got the nakiri to where it should be after this so now it’s time to replace my (cheap-ass stainless) petty knife and bunka with carbon steel versions. I do prefer the idea of a used knife mind you, call me soppy but it comes with both history and longevity
Perfect timing on this video for me I just received my 220 shapton glass stone I plan on thinning my 210 moritaka gyuto this was a very informative and inspirational video...thank you
I'm new into Japanese knifes and sharpening on whetstones but your videos are perfect for getting into the topic.
Great explanation on why there are often low spots on hand made Japanese knives! I've found low spots on yanagiba and deba, really stumped me in the beginning when I didn't know they were finished on wheels! A good thinning session really transforms any knives with thick shoulders! My weapon of choice is the Shapton 120 which is a steel eating monster 🤣
Tip#4 living with imperfection especially with the scratches after thinning. I underestimated how much work is involved with mirror polishing . Looking forward to your next video🤓
I knocked back the shoulders on an inexpensive ginsan nakiri that I bought from you and now it cuts wonderfully.
I Really appreciate all your videos, they are very helpful in beginning my journey into Japanese handmade knives
I’ve been hesitant to start thinning my knives at home, but this video laid out super clearly what to do and how to do it. Lots of good, usable advice here!
I really love these types of videos! I'm in culinary school and new to using Japanese knifes. the sharpening video has helped me tremendously!
It would be awesome to have these knives. Congratulations to whoever wins them.
So glad you did this video, a lot of things I've heard on other videos just clicked watching this one.
This was super helpful for me! Thanks! I've been contemplating thinning my 6 year old Mac chef knife that is more like a European knife in a lot of ways.
Is the follow up video still on the way? I'd be interested in seeing how the low grit work done in this video is polished out. I imagine it's pretty straightforward, but it would still be interesting to see, especially from someone with more experience doing this type of work.
Your explanation of thinning was the best I've seen.
Thanks for the thorough explanation Gage, fantastic!
I've been thinking about getting a japanese knife for the longest time now, and this channel is very informative!
Good watch, thank you. Going to try coloring in the knife as you showed.
Those minor imperfections and low spots really make handmade knives so unique. Tanaka knives are really something.
I'm about to start sharpening my knives for the first time ever here and these videos couldn't have come out at a better time seriously
Really appreciate the sharpening/thinning videos y’all put out. Makes me feel comfortable stepping up and taking care of my own knives!
This was such an informative video! I've been thinking about thinning my beater I use for work, but I was anxious about starting. Your video helped me understand more about thinning and now I'll have to thin mine!
thanks for the opportunity and keep making those very helpful videos I did learn a couple things I've been doing worng thanks
makes sense to switch hands to change the scratch pattern, I think I have to try it for myself, great video
I have been slowly building up my Asian knives and sharpening them has always been a problem. I have an electric sharpener but rarely use it since it does take away so much steel. I I did get a 6000 -8000 grit stone but no where near the size you have. I will see what you have at your store. I also have been looking at sharpening them in the wrong way. I was using the traditional knife way with the edge. Thank you for teaching me how to thin a knife and will look up your sharping knives now. I need good stones, holder and the flattening stone. Thank you for your tube.
Great tutorial. Good information. Thank you. Would love one of those beautiful knives
I feel like everything that I know about knifes ive learnd from sharp, wish I lived in Canada so I could visit the shop in person.
Needed a refresher on thinning. Thanks.
Can't wait to get into thinning a Moritaka Bunka I bought from you guys last fall. Will certainly be sharing this and other sharpening videos with my cooks, thanks friends!
Great video. Thinning with a 220 grit stone or lower is very important for your sanity.
Great video, been working on sharpening but always been worried about thinning. Definitely feel more comfortable after seeing this
I dig that black background and new setup. Although I admittedly get all jittery seeing the mud on the bare wood. :)~ Good vid with excellent visuals and advice. Especially the bit about not chasing perfection.
Aha! This is exactly what I've been wanting to learn about next. Seen a few other vids but none as good as this one! Top work guys! You're great teachers!🙏🙏🙌🙌... And incidentally next thing I wanted to learn about was polishing everything up, so really looking forward to the next one too! Top work fellas!😃🙌🙌
Never knew how to thin till now. Thanks for the instructions
Thank you Gage for another helpful video. The sharpie tip is very helpful. Cheers.
Thanks for the great how-to on blade thinning! I've been making good use of all the sharpening videos, I think I'm just about due to have a go at this too.
Great video as always...!!! And oddly I think more people watch till the end that you think...
Solid no nonsense advice... thanks...
Trying to teach this to culinary students is very tricky. Great 👍🏼 video’s.
Hi guys. Thanks for, once more, a very helpful video with lots of insight. I started learning to thin knives with an old Zwilling knife for the reasons you mentioned in your video (factory made, no low/high spots, ...). Keep up the good work, I really like the style of the re-made videos!
Great video Gage. I need to take sharpening lessons to properly sharpen knives by hand.
Just bought my first knife, can’t wait to receive it.
Yay! Thank you so much! Let us know what you think about it!
Thank you for the tips. Going to apply these to some knives soon.
I've been thinning and sharpening ambidextrously for a year now and it does get easier with practice. Always room to improve though!
Love the videos! I bought two knives from japan that were in bad shape and am trying to rehab them, so these videos are helpful
not seen a thinning video before, quite interesting. knives look pretty cool as well, I love a bunka design
Thank you for the useful tips! Can't wait for the polishing video.
Great video! Something I always wanted to learn but was a little nervous to do. Now I'm not so worried about it!
I’m new around here but your videos have helped with my sharpening progression thank you!!
Thank you, a very detailed but fun video. Been wanting to learn how to do this. Keep up the good work.
Usually Im impatient and will use a belt grinder to thin and then I will tune it with my atoma 140 and king 300. Then I may or may not finish it up the grits depending on the knife.
Thanks for the video. Definitely helpful tips about where to app,y pressure.
Love your content, been binging past and present content for the last week, fingers crossed I get selected for either knife, keep up the good work!
I’ve never thinned my knife before but thanks for the incredibly informative video! I love all the content you guys do on TH-cam and IG!
I’ve been really thinking about starting to do this on my knives, great video on how to do it!
Yes please, my current set of kitchen knifes are commercial grade. I would love a Crown Jewel custom Japanese knife. Thank you.
Always love seeing new tips on how to improve! Might have to get a better handle on my sharpening before I attempt thinning :)
Would love to learn how to properly thin my knives. thanks for the great tutorial!
Thanks for this video. Getting ready to try to thin one of my knives, this definitely points me in the right direction.
Great job on the knife tips, I think it is the most useful video out on TH-cam. I will continue to work with my Wa-Gyuto, in 5-10 years, I look forward to having a honeski.
Your videos are always fun to watch yet informative.
Have never won anything before.
Hope this breaks my unlucky streak.
this video is really gonna help make thinning my knives easier! THANKS
Very helpful for a newbie to hand sharpening.
Thanks for the video on thinning. This is the next item on my to do list!
I didn't know thinning knives was a thing. Very informative. Thanks guys!
When flattening finer grit stones should I get a finer diamond plate or stick with the Atoma 140? It leaves really deep scratches which is reducing contact between the stone and steel.
Lot of work! I once made an 8 inch chefs knife. Took 20 hours to hand file the bevels
Thanks for the guide. Thinning looks scary because i dont want to ruin the knife, but a tutorial like this makes me less afraid to do it at some point.
Also thanks for the chance of winning a knife.
I never knew this was possible, thank you for teaching me something new
The Japanese grinding wheel is CONVEX in shape (i.e., curved or rounded outward like a sphere) thus making the "Shape of the Bevel" CONCAVE (i.e., hollow and curved inward like the inside of a sphere).
That type of videos are really helpful and nice to see! Thanks for that
I really appreciate these instructional videos. Keep it up.
Best video on knife thinning I found, thank you! Most europeaen knifes have no shinogi line and the thinning area is hard to see. Do you have a trick to find the area? And could you tell me please how to recognize or measure when it is thin enough? Kind regards
wow its wonderfull i like your knife'S .real nice make them look brand .I am very excited to buy new knives. I have been working as a chef for 18 years. I have bought the knives that I am most satisfied with from you.
I just wanna say… nice thumbnail. I particularly liked the measuring tape around the “thin” word
Just wondering how often I need to sharpen my stainless clad knife that I use daily. I hone and strop it every time before I use it, and it’s keeping it relatively sharp. But with that context, when should I sharpen? And I guess as a follow up, how often would I need to thin?
Any comment.
Love this video 👌🏻 I’ve been putting off sharpening for too long I’m going to have to dedicate an afternoon to get the kids to where They deserve to be!
I always thought that you couldn't (or maybe shouldn't) thin knives which have finishes other than KU or kasumi. Thinking that it would entirely ruin the stainless cladding damascus, but seeing that finish still remain and pop and be revived with some polishing is definitely impressive!
love the attention to detail and the explanation!! great job
Love the content. I have been really wanting a santoku or bunka lately. I just tried thinning for the first time a couple weeks ago. I need some more practise for sure. I may have an opportunity to come to Hamilton for work. If I do I will definitely be coming in to your store. Fingers crossed.
I also get all my socks gifted to me hahah the Damascus finish on the bunka looks so cool!!
Very nice video lesson. I will back to this video in the future. Now my knives are to new 😉
I discovered your channel yesterday and I already watch lots of your video. Really good job !
Nice tips, i need to try the left hand.