just got a used and abused misono swedish steel honesuki to play with and it is absolutely a different experience it had all the possible angles along the edge, from about 15 degrees at the tip, through about 40 (!) in the middle and up to twenty at the heel after a couple of relaxing sessions at the sink, it looks almost consistent along the whole edge 😊 I went with 400 + 1000 shaptons to shave some time 😜 (off) carves beautiful shapes both in paper and chickens 🥰 thanks for the tutorial, great it's still on
Huge thank you Ryky, I'm researching to make my own Honesuki knife and your sharpening description was invaluable to me! I am an up and coming knife maker mostly as a hobby, however I always strive to make the absolute best possible piece I can. I wish I had a master bladesmith to apprentice under, but at my age I would never finish...
It’s amazing how long that chosera 3k stone lasts! Still has the print on it even! My Suehiro Cerax 1k has over 350 knives on it and I still have 8mm or so of stone left. That Chosera seems like it never wears at all! My Chosera 1k has something like 30 knives on it and besides the print being gone you would think it’s brand new!
Nicely done. I measure the final angle with a pointing laser. I am a mostly a 8°- 8° person and it's always interesting to know what other people do as angle.
Burrfection Just using a pointing laser (i use a green one) I stick the knife through a piece of cardboard and set the laser perpendicular to the knife pointing to the edge, the reflected ray is twice the angle. It allows to see most microbevels set on factory edges.
Can you please provide a rough estimate of what angles you are sharping both sides at ? just purchased this knife and i'm having trouble sharping it would be greatly appreciated
i thourght 70/30 was tricky because the "30" side has a significantly taller angle which makes it much faster to sharpen then the 70 side, and ultimately makes finishing/deburring/stropping akward. Do'nt quote me on that, but that was my experience for the one time i sharpened my brothers knife, need to try this again soon play around with it
yeah, it just takes a little getting used to. sharpen the side with the lower percentage of bevel first. example : on 80/20 knife, sharpen 20 side first, and then add 20-30% stroke count on 80% side. if that is not enough, you can add more strokes and see how it works
This knife has asymmetric grind. That’s means 1. You need to grind it from one side and a couple of times from another. 2. Stones should be 150, 1000, 3000, 8000
For what this knife is used for, 8000 grit is really a waste of time. For a boning knife, you want a little bit of micro saw on the edge. This is why a 3000 grit stone is great. I guess you could use a 5000 grit; however, even that's pushing the practically of the edge. You really only need to use a 150 grit stone, when the knife has really been used and abused. 1000 or 2000 grit stones are the best primary sharpening stones.
I think dominant hand sharpening is inferior. Your hands are the same. Grabbing it with your non-dominant hand is the mirror image. Flipping it over in the dominant hand is moving from thumb to fingers. If you’re new, learn using two hands. Trust it is humanly possible and you do fit into that category. Start with junk knives until your coordination improves. Think musical instruments - There’s a learning curve.
Idk man I sorta feel like it depends a lot on the knife shape and length. On a long long knife I sorta feel like using only my dominant hand. It sounds kinda counter intuitive to only use one side of the stone for a long knife but because its such a long blade it feels safer or more manageable to do it with the hand with most dexterity. For smaller knifes I tend switch sides and use both hands because it's much more nimble to so that way and I don't have to bump the heel of the knife when changing orientation as I typically would with using only the one side.
Yes. Finally. Good job. I change my boning knife to 50/50 from bout 70/30. Since I'm a lefty, it was like a single bevel right handed knife. I love it as 50/50 but I think it will work better on 70/30 especially on smaller meat like rabbit. The angle is too acute around the rib area; though it is still manageable. I do slightly Polish the edge with 6000 grid though. it gives a nice finish during slicing but need to be careful around the bone area.
Burrfection I'm not from the US. You can get rabbit from certain market here (UK). Knife are so addicting, I know I don't need so many but u can't stop once you start getting them.
is this a DP series? You just mentioned the company name, not the model. Most of the DP series is 50/50, but the honesuki is one of the exceptions. I'd agree it's not really productive to mention angle on this one The left side is slightly concave. As ryky says, feel what was done before.
I just bought a Honesuki, and this is great info. I bought the stones you recommenced in a other video. Thanks again!
just got a used and abused misono swedish steel honesuki to play with
and it is absolutely a different experience
it had all the possible angles along the edge, from about 15 degrees at the tip, through about 40 (!) in the middle and up to twenty at the heel
after a couple of relaxing sessions at the sink, it looks almost consistent along the whole edge 😊
I went with 400 + 1000 shaptons to shave some time 😜 (off)
carves beautiful shapes both in paper and chickens 🥰
thanks for the tutorial, great it's still on
Huge thank you Ryky,
I'm researching to make my own Honesuki knife and your sharpening description was invaluable to me! I am an up and coming knife maker mostly as a hobby, however I always strive to make the absolute best possible piece I can. I wish I had a master bladesmith to apprentice under, but at my age I would never finish...
You make great videos man. Ive watched a bunch of em over the years. Thank you!
It’s amazing how long that chosera 3k stone lasts! Still has the print on it even! My Suehiro Cerax 1k has over 350 knives on it and I still have 8mm or so of stone left. That Chosera seems like it never wears at all! My Chosera 1k has something like 30 knives on it and besides the print being gone you would think it’s brand new!
I have learned so much with your videos, thank you sensei. 👍
haha. appreciate it.
Excellent and very easy to understand, indeed.
Best regards.
right on. thanks for the feedback!
Nicely done. I measure the final angle with a pointing laser. I am a mostly a 8°- 8° person and it's always interesting to know what other people do as angle.
wow. really? you use a laser? how does that work?
Burrfection Just using a pointing laser (i use a green one) I stick the knife through a piece of cardboard and set the laser perpendicular to the knife pointing to the edge, the reflected ray is twice the angle. It allows to see most microbevels set on factory edges.
haha. that's brilliant. you should do a video!
Can you please provide a rough estimate of what angles you are sharping both sides at ? just purchased this knife and i'm having trouble sharping it would be greatly appreciated
for this knife, left side was probably 15-18 degrees, and the right was around 12-15 ( closer to 15)
Again another informative video. Thanks
Awesome, love ur videos , eagerly waiting for the Shun Chef Classic knife sharpening
thanks for watching and commenting. the Shun sharpening videos will be out very soon
i thourght 70/30 was tricky because the "30" side has a significantly taller angle which makes it much faster to sharpen then the 70 side, and ultimately makes finishing/deburring/stropping akward. Do'nt quote me on that, but that was my experience for the one time i sharpened my brothers knife, need to try this again soon play around with it
yeah, it just takes a little getting used to. sharpen the side with the lower percentage of bevel first. example : on 80/20 knife, sharpen 20 side first, and then add 20-30% stroke count on 80% side. if that is not enough, you can add more strokes and see how it works
The single bezel is straight though?
This knife has asymmetric grind. That’s means 1. You need to grind it from one side and a couple of times from another. 2. Stones should be 150, 1000, 3000, 8000
For what this knife is used for, 8000 grit is really a waste of time. For a boning knife, you want a little bit of micro saw on the edge. This is why a 3000 grit stone is great. I guess you could use a 5000 grit; however, even that's pushing the practically of the edge. You really only need to use a 150 grit stone, when the knife has really been used and abused. 1000 or 2000 grit stones are the best primary sharpening stones.
I think dominant hand sharpening is inferior. Your hands are the same. Grabbing it with your non-dominant hand is the mirror image. Flipping it over in the dominant hand is moving from thumb to fingers. If you’re new, learn using two hands. Trust it is humanly possible and you do fit into that category. Start with junk knives until your coordination improves. Think musical instruments - There’s a learning curve.
Idk man I sorta feel like it depends a lot on the knife shape and length. On a long long knife I sorta feel like using only my dominant hand. It sounds kinda counter intuitive to only use one side of the stone for a long knife but because its such a long blade it feels safer or more manageable to do it with the hand with most dexterity. For smaller knifes I tend switch sides and use both hands because it's much more nimble to so that way and I don't have to bump the heel of the knife when changing orientation as I typically would with using only the one side.
Yes. Finally. Good job. I change my boning knife to 50/50 from bout 70/30. Since I'm a lefty, it was like a single bevel right handed knife. I love it as 50/50 but I think it will work better on 70/30 especially on smaller meat like rabbit. The angle is too acute around the rib area; though it is still manageable. I do slightly Polish the edge with 6000 grid though. it gives a nice finish during slicing but need to be careful around the bone area.
thanks for the feedback. again, just my personal preference. everyone learns what works for them. where do you get rabbit ?
Burrfection I'm not from the US. You can get rabbit from certain market here (UK). Knife are so addicting, I know I don't need so many but u can't stop once you start getting them.
i see. right on. stay in touch.
Everything I've seen about this knife says it's single bevel but you said it's 80/20.
my particular sample was sent to me, as stated.
It’s a double bevel knife but highly asymmetric. Maybe even 90/10.
can you leave the knife alone so we can have a look at it :)
is this a DP series? You just mentioned the company name, not the model.
Most of the DP series is 50/50, but the honesuki is one of the exceptions.
I'd agree it's not really productive to mention angle on this one The left side is slightly concave. As ryky says, feel what was done before.
my apologies, yes, it's a DP. very unlike the rest of the DP line, as you mentioned.
ThankS
yes we do !!!
right on
"You can't see the edge on camera" but I can see it
"It has a slight curve, you can't see it with the naked eye" but I can see it 🤨
That’s not sharp.