Thanks Bess for producing a great guide for practical knife sharpening! I’m from California so please don’t hold it against me! I agree about regulation here! Really enjoy your skills and trying to achieve perfection! I’m in awe of what you do! I guess we’re a nitch with the sharping! Please keep up the great work! I’m going to be watching! Jeff Kelly
With the tools you have it is possible to blend the 30º cutting edge into the blade with a 10º to 15º bevel. - Testing on high density foods I have seen 35% to 50% reductions in cutting force. - I would leave the 30º bevels length 0.010" long for a 0.010" behind the edge thickness. - The perceived cutting performance would be significant.
I really would love to but there's not enough slack in that machine and a little too much interference to do it properly plus I'm not practised in thinning so am loathe to practice on customer's knives. Am looking at buying a 1" or 2" proper sanding belt machine to get over this hurdle. I know I have a lot of growth to come as a sharpener and I need a lot more tools. This channel is very much about me doing the best with what tools and skills I have. Appreciate your input Daniel. Say more things.
@@iSharpen Understood . . . I make knives & would hesitate, more likely refuse to properly thin this knife. - If you attempt to thin the knife with a belt grinder on a flat platen; scratching the Damascus finish is inevitable. - You could grind & polish out the scratches & re-etch the blade ( 4 to 6 hours minimum ). - I have seen sharpeners do this on a belt grinder with a 36" wheel arc platen attachment, to control the length of the scratches running up into the Damascus pattern. Point is; it still get's scratched. - A lot of steel to cut away, my thought would be to use a 80 Grit CBN wheel on the Tormek grinder to baseline a 10º to 15º blending bevel. - In reality... I am not really sure what the limitations of the Tormek grinders are since I don''t have one. - More than that I would suggest sending it back to the knife maker.
I feel like Shun suffers a bit from marketing syndrome, ive seen a few of them coming with a 14dps angle on them and im convinced thats the sales team going "yeah but look how sharp it is". Then they get this reputation for chipping like crazy, and it turns out increasing to just 15 dps (or 16 if the owner is inexperienced) usually mitigates all the chipping issues and makes it a far superior knife. I just dont get why their knives dont just come like that, the only logical thing I can think of is their marketing wanting just that tiny extra bit of "oooh" in the showroom
These are a bit like super car. If you have the skill and use it for which it is designed, then it is magic. However, most people in put foot on a public road and take it to the mall parking. You are going to get some scrapes and dings and often worse from speed bumps. The knife and the designer is not necessarily at fault. But the marketing department that tells everyone they need this is!
I think most sellers don't know how fragile they are and so don't advise the customer and so the buyer walks away thinking they've got this super knife that's indestructible. Still, more work for me.
@@Riaan1906 I can get behind the last sentence there, but a chefs knife (emphasis on this) in VG-Max @ 14 dps and 61 hrc is not a "super car" in this context, its more like that guy who LS swapped his Corolla without beefing up any of the drivetrain and suspension. If "everyone" is doing something wrong, I tend to think thats the products fault for either not informing what its indended use is, or for not making the product good at what they claim its for. If these were sold as garnishing knives or knives only meant for particularly fragile proteins or something like that, I would agree with you. But they are not, they are sold as general purpose chefs knives. I did just check their website though, and it does seem they agree since a bunch of their models are 16 dps now. I have personally measured a couple of them at 14. Oh well, the main point was supposed to be that they arent hard to fix if they chip alot. One can either increase the angle, microbevel it on purpose, or simply use it normally and refrain from thinning it until it gets thicker behind the edge. Personally I dont think thats a 'skill issue' because a knife is a tool and a tool should serve your needs, not the other way around.
@@iSharpen Oh for sure they dont inform well enough, even though I know a guy who runs a knife shop and they are instructed to warn people about these and to tell people they arent for cutting hard things with etc. Then again, is that really the responsibility of retailers when the maker doesnt really say or do anything about it? Personally I feel like its very reasonable to buy a Japanese chefs knife in this price range and assume it can take everything that other Japanese knives in the same price range can, if not otherwise stated by the maker. But yeah I guess you could start charging by the hour on these haha
@@akonkar the Tormek is just a slow speed rotating whetstone combined with a guided angle system. They both use a stone to grind metal. The Tormek is highly accurate, the traditional flat rectangular whetstone is freehand so the angle is largely up to the steady hand and skill of the operator.
cool question. if you google whet it has a great explanation. Cool fact of the day - verb sharpen the blade of (a tool or weapon). "she took out her dagger and began to whet its blade in even, rhythmic strokes" - straight from google. - noun a thing that stimulates appetite or desire. "he swallowed his two dozen oysters as a whet" It does not really translate to the water in the wet whet system.
@@fldiverjc4496 I would destroy the diamond wheel in one day. It's too sensitive for commercial use. Plus it needs special water. It'd be uneconomical for me in my commercial setting. I like the SG wheel. It suits me. I don't mind buying one every 400-500 knives. It's a small expense.
@ yes. People use them. I'm not sure about dry though. The water can at least take the dust away and provide some lubrication. I haven't had much luck with CBN personally but I might try them again someday. In the meantime the SG is working very well for me. I love the tactile feel of stone on steel. There's just something about it that appeals to me.
@@PeterPan-vl7bu Oh yeah, he might. I was wondering "does he mean shave my arm? Does he mean run it along my fingernail?" I do strop it on my kangaroo tail in the movie though. So we'll wait for him to clarify then I'm happy to answer all questions.
writing in another language always carries the risk of coming across as a weird psychopath 😂...(I know because I'm a foreigner too.I used google translate to express myself correctly in this comment .) Enjoy your day my friend. I would enjoy some more of your videos.🙂
Thanks Bess for producing a great guide for practical knife sharpening! I’m from California so please don’t hold it against me! I agree about regulation here! Really enjoy your skills and trying to achieve perfection! I’m in awe of what you do! I guess we’re a nitch with the sharping! Please keep up the great work! I’m going to be watching! Jeff Kelly
Haha...I wrote a response and it involved c0mm13s so YT have censored it. I think you'd get my drift. Keep fighting for California.
Great video. Like always!!
Appreciate your support as always.
Nice job, Like always !👍👍👍
Awesome save, nice knife.
With the tools you have it is possible to blend the 30º cutting edge
into the blade with a 10º to 15º bevel.
- Testing on high density foods I have seen 35% to 50% reductions
in cutting force.
- I would leave the 30º bevels length 0.010" long for a 0.010" behind
the edge thickness.
- The perceived cutting performance would be significant.
I really would love to but there's not enough slack in that machine and a little too much interference to do it properly plus I'm not practised in thinning so am loathe to practice on customer's knives. Am looking at buying a 1" or 2" proper sanding belt machine to get over this hurdle. I know I have a lot of growth to come as a sharpener and I need a lot more tools. This channel is very much about me doing the best with what tools and skills I have. Appreciate your input Daniel. Say more things.
@@iSharpen Understood . . . I make knives & would hesitate, more likely refuse to properly thin this knife.
- If you attempt to thin the knife with a belt grinder on a flat platen; scratching the Damascus finish is inevitable.
- You could grind & polish out the scratches & re-etch the blade ( 4 to 6 hours minimum ).
- I have seen sharpeners do this on a belt grinder with a 36" wheel arc platen attachment, to control the length of the scratches running up into the Damascus pattern. Point is; it still get's scratched.
- A lot of steel to cut away, my thought would be to use a 80 Grit CBN wheel on the Tormek grinder to baseline a 10º to 15º blending bevel.
- In reality... I am not really sure what the limitations of the Tormek grinders are since I don''t have one.
- More than that I would suggest sending it back to the knife maker.
You brought that back from the brink of death
Indeed I did. I'd love to master thinning eventually. There's so much more I can learn in sharpening.
I feel like Shun suffers a bit from marketing syndrome, ive seen a few of them coming with a 14dps angle on them and im convinced thats the sales team going "yeah but look how sharp it is". Then they get this reputation for chipping like crazy, and it turns out increasing to just 15 dps (or 16 if the owner is inexperienced) usually mitigates all the chipping issues and makes it a far superior knife.
I just dont get why their knives dont just come like that, the only logical thing I can think of is their marketing wanting just that tiny extra bit of "oooh" in the showroom
These are a bit like super car. If you have the skill and use it for which it is designed, then it is magic. However, most people in put foot on a public road and take it to the mall parking. You are going to get some scrapes and dings and often worse from speed bumps. The knife and the designer is not necessarily at fault. But the marketing department that tells everyone they need this is!
I think most sellers don't know how fragile they are and so don't advise the customer and so the buyer walks away thinking they've got this super knife that's indestructible.
Still, more work for me.
@@Riaan1906 I can get behind the last sentence there, but a chefs knife (emphasis on this) in VG-Max @ 14 dps and 61 hrc is not a "super car" in this context, its more like that guy who LS swapped his Corolla without beefing up any of the drivetrain and suspension. If "everyone" is doing something wrong, I tend to think thats the products fault for either not informing what its indended use is, or for not making the product good at what they claim its for.
If these were sold as garnishing knives or knives only meant for particularly fragile proteins or something like that, I would agree with you. But they are not, they are sold as general purpose chefs knives. I did just check their website though, and it does seem they agree since a bunch of their models are 16 dps now. I have personally measured a couple of them at 14.
Oh well, the main point was supposed to be that they arent hard to fix if they chip alot. One can either increase the angle, microbevel it on purpose, or simply use it normally and refrain from thinning it until it gets thicker behind the edge. Personally I dont think thats a 'skill issue' because a knife is a tool and a tool should serve your needs, not the other way around.
@@iSharpen Oh for sure they dont inform well enough, even though I know a guy who runs a knife shop and they are instructed to warn people about these and to tell people they arent for cutting hard things with etc. Then again, is that really the responsibility of retailers when the maker doesnt really say or do anything about it? Personally I feel like its very reasonable to buy a Japanese chefs knife in this price range and assume it can take everything that other Japanese knives in the same price range can, if not otherwise stated by the maker.
But yeah I guess you could start charging by the hour on these haha
@@kvernesdotten I appreciate your retort. Well said!
Clever spinning knife rack Baz!
@@barneyrubble8704 pretty cool eh? Found it on marketplace for $50.
Great work. Trying to fathom just how the diamond plates change stone grit momentarily.
@@davidroderick1493 I made a video on it. Look for my "Tormek Hack" video.
What's the difference between whetstone vs tormek sharpening?
@@akonkar the Tormek is just a slow speed rotating whetstone combined with a guided angle system. They both use a stone to grind metal. The Tormek is highly accurate, the traditional flat rectangular whetstone is freehand so the angle is largely up to the steady hand and skill of the operator.
cool question. if you google whet it has a great explanation. Cool fact of the day
- verb
sharpen the blade of (a tool or weapon). "she took out her dagger and began to whet its blade in even, rhythmic strokes" - straight from google.
- noun
a thing that stimulates appetite or desire.
"he swallowed his two dozen oysters as a whet"
It does not really translate to the water in the wet whet system.
Nice
Another damaged soul brought back to life by Baz! Supervised by chilli of course.
Capital C please. ;-)
With all the resurfacing of wheel, would it have been more effective using the diamond wheel. Saving you both time and life on your whetstone wheel.
@@fldiverjc4496 I would destroy the diamond wheel in one day. It's too sensitive for commercial use. Plus it needs special water. It'd be uneconomical for me in my commercial setting. I like the SG wheel. It suits me. I don't mind buying one every 400-500 knives. It's a small expense.
@iSharpen point taken.
I have seen many here in states use the cbn wheels dry to very good success.
@ yes. People use them. I'm not sure about dry though. The water can at least take the dust away and provide some lubrication. I haven't had much luck with CBN personally but I might try them again someday. In the meantime the SG is working very well for me. I love the tactile feel of stone on steel. There's just something about it that appeals to me.
What brand of diamond stone do you use for resurfacing your SG? I have DMT diamond stones but they are really heavy and a bit expensive.
@ don't use that nice diamond plate. I use cheap Chinese diamond sharpening plates. Look for my "tormek hack" video where I explain them.
32:02 that’s what she said.
It really is the best part ;-)
Bu bir sanat.
And it needs a sprinkle of love too.
what is the price of sharpening such a knife?
@@НиколайНикитенко-б1з I charge $25 for a major repair like this.
do you pass the final on your skin?
@@НиколайНикитенко-б1з I'm sorry, I didn't my understand your question. Could you phrase it another way?
@@iSharpenI think he means the kangaroo tail 😁
@@PeterPan-vl7bu Oh yeah, he might. I was wondering "does he mean shave my arm? Does he mean run it along my fingernail?"
I do strop it on my kangaroo tail in the movie though. So we'll wait for him to clarify then I'm happy to answer all questions.
writing in another language always carries the risk of coming across as a weird psychopath 😂...(I know because I'm a foreigner too.I used google translate to express myself correctly in this comment .)
Enjoy your day my friend.
I would enjoy some more of your videos.🙂