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- เผยแพร่เมื่อ 22 พ.ค. 2024
- How do you sharpen a single bevel knife? Sharpening a yanagiba, usuba, or deba is much different than sharpening a regular double bevel knife. Today, head sharpener Naoto is here to show us his extensive whetstone sharpening technique for traditional Japanese single bevel knives.
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Single Bevel Anatomy 0:00
Professional Gear List 1:27
At-Home Gear 4:22
Straightening the Blade 4:35
Setting the Bevel 7:32
Polishing on 500 grit 13:10
Deburring 14:14
Evening out the Bevel 15:10
Polishing on 1,000 grit 18:15
Creating Kasumi Finish 19:39
Creating the Koba (Secondary Bevel) 20:53
Deburring & Stropping 26:00
Common Mistakes 27:22
Tips for Deba & Usuba 29:39
Thanks for the comprehensive and practical how to video. I am about to sharpen my yanagiba for the first time and your video is instrumental. Hats off to the entire Knifewear group for their expertise, excellent service and ongoing support of our "hobby". Cheers!
Thanks for the love!
Other than his obviously ravishing good looks, my favourite part about sharpening videos with Naoto is how approachable and chill he makes his craft. There is never an air of superiority or judgement, I feel like I could ask him stupid questions all day and he would always have time for me. Well done as always guys. Love what you do
He has endless patience for my dumb questions.
Thanks so much! I ask Naoto dumb questions every day 😅
"Comprehensive" is truly the right word to describe this guide. Thank you Naoto!
Happy to hear it!
Hello Naoto, I'm watching you from France, and this is the best video I've ever seen!! Thank you so much for sharing. In France, we use a lot of European knives. One day, I would really like to see a video about sharpening a European chef's knife and get lots of advice on which stones to use. Thanks again."
Absolutely, will do!
Fantastic!
one of the best videos about sharpening knifes I've ever watched! thank you.
Oh MAN! This is poetry.
Having declared my dissatisfaction with this sharpener last night th-cam.com/users/postUgkxDcr-y2Pf6xdnrFHrSP7dl9kpKaCozcSQ I thought about the problem some more. It occurred to me that I might be undoing each attempt at achieving a sharp edge by the repeated attempts. So, I tried to clean up the unsatisfactory result by honing with only positions 3 and 4.Miracle!! A really nicely sharpened chef's knife, more than enough to handle my needs. Admittedly, it did not reach professionally sharpened razor-fineness, but it is now significantly sharper than it was. A bout of breaking down carrots convinced me. So, major apologies to the manufacturer, Amazon, and all happy and potential owners! Follow the directions: don't buy it if you have ceramic blades; and don't overwork your knife blade.
As always - great sharpening video. Thank you!
Happy to hear it!
Thank you naoto i got good results sharpening a deba following your guide im going to try a yanagiba next
Great video with lots of detailed information and important technique. Thank you Naoto.
Glad you enjoyed it!
Thank you very much!!!❤❤
Thank you very much for this video so much information🙏
Glad it was helpful!
Great vidéo very well explain.
I learn a lot
Thanks Nato 🔥 🔥
Thank you!
best one to date
Thank you!
Not sure I’ll be brave enough to sharpen one but I so enjoyed learning about it. Naoto is the best!
Thank you!
❤❤.....Super!!!
Great video, very informative! Also love the camera closeups! Great job
I want to get into single bevel knives but I wouldn't know which one to get (which would be the most universal?)
LOVE the new haircut!!❤🔥❤🔥❤🔥
Thank you so much! I would purchase based on what you expect to do with your knife most. The Yanagiba is excellent for slicing fish and meat, while the deba is just for butchering fish and birds. The usuba is for fine vegetable cutting, but behaves much differently than a nakiri. I hope that helps!
Great video with a lot of professioal details. So far it is the most detailed yanagi sharpening viedo I had seen. The "straightening the blade part" was very important. But it was not mentioned much by others.
Happy to hear it!
Thought i could do it on my own with my 3 stone setup, but it looks a little complex for right now. lol It's safer to get it done by you guys 😆
We'd be happy to do it, but you can do a good job with a coarse stone, 1,000 grit, and a fine stone!
Very useful demonstration with the scale and the amount of pressure you apply, Naoto. As in previous videos, the higher grit, the lighter the pressure, yes?
That's correct, finer stone equals less pressure!
Damn I’ve been sharpening my single bevels wrong the whole time. Mainly sharpened my micro bevel… guess I need to reset the bevels and start fresh. Thank you for this wonderful video!
Glad it helped!
We need a Deba video !
We'll make it happen!
Do you have any videos of the Naniwa Hibiki 3000? I see that stone is recommended a lot but can't find a single video of the stone being used on TH-cam. All I find is the Chosera & Professional stones. So a video about that stone would be wonderful, I'm sure it would be helpful to a lot of people to help decide a stone.
The best video I have seen on single bevel sharpening. Out of curiosity which brand of yanagiba and steel type were you using in this video?
Hey, this was a Ginsan yanagiba, forged by Nakagawa-san in Sakai!
Then you have'nt seen the right one yet 😉
Can you do a video on multi-faceted single bevels?
Hi! Great video! I have a deba that seems to have a compound bevel (hamaguri). Does the technique of the different angles at the tip and heel also applies? If so, How to do that in a knife with hamaguri instead of beta-togi?
It definitely does apply, you could do a more exaggerated technique for a deba.
Many thanks for your video. A great and informative one as always. I have a question though. I've recently bought a new Yanagiba made by a well regarded blacksmith in the Sanjo region. When I put the knife on a flat stone to check if the ura touches the stone evenly I can see a lot of gaps in the marks on the stone. I can see that the knife doesn't look straight in all areas. The shop where I got the knife told me that the Sanjo knives are made differently and should be sharpened differently. Does it make any sense to you? I am a bit lost on how to sharpen it.
Hey, great question! This technique will work for any Japanese single bevel blade, so I wouldn't sweat that. Some single bevels are made without a concave surface on the back, so just check to ensure there is an uraoshi.
As far as straightness, single bevel knives have a tendency to bend over time. As the steel settles, internal stressed can cause the hard and soft steel to expand or contract at diffferent rates, bending the blade.
Thanks, great video. The only thing I don't understand is why work the back on a 6000 and then later on a 4000? Are you just showing different stone options, or is that how you would normally work a single bevel knife?
Hey! The 6,000 at the beginning is to check the flatness of the back side of the knife, as it will only polish the spots that contact the stone. The 4,000 later is to remove the burr. I hope that helps!
With the leather stropper do you run the knife on the compound side first and then flip the stropper and finish on the bare leather side? Thanks
Yup, that's exactly how I do it!
@@KnifewearKnives thank you
Great explanation! I don't have a 4k stone. I have a 3k Naniwa Pro and a 6k Arashiyama. Which one should I use for the microbevel?
Either! I love the finish the 6,000 gives the edge.
Recently I watched some old Japanese videos on sharpening knives, they recommend making uraoshi strictly perpendicular to the stone, how true is this? Thank you
If they mean strictly perpendicular as in having the back of the knife flat against the stone, it is pretty important! That flat back also acts as one half of the cutting edge, and needs to stay consistent to keep your angle correct.
haircut is fire!!
Thank you!
If you are sharpening the kireha and move to a finer stone and the scratch pattern looks uneven, should you go back to the previous stone or keep going?
It depends on the hardness of the stone. On harder stones it will look uneven, but a softer stone will blend the scratch pattern better!
Naoto, last year I acquired a set of three single bevel knives from a young lady who was selling them to head back to culinary school in France and needed to sell. These knives are Sabatier International Yanigaba, Deba, and Petty with Na handles, individual sheaths and chef's knife wrap. I later puchase a two sided 1000/5000 grit "king" stone to teach myself the sharpening technique. I have attempted to sharpen them after watching your video, but i do not do very well with them. I think i may send them off for sharpening. Do you have any advice? I live in North Dakota, USA
Hey! You're welcome to send some photos to hello@ knifewear.com for Naoto to have a look, or send them in with our mail in service!
knifewear.com/products/knife-sharpening-mail-in-service
Can you make videos of you talking about sharping a Deba and a usuba so that I can understand how it’s done correctly please and thank you for your time
We will definitely add it to our list!
@@KnifewearKnives thank you very much
Hi, was this yanagiba sharpened with the beta-togi method? Also comparing a hamaguri edge with a koba vs beta-togi edge with a koba, which would hold its edge for a longer period of time and why? Thanks.
Good question! We pretty much always sharpen Hamaguri. As it's next to impossible for a bevel to be perfectly flat, we find that Hamaguri gives a stronger, longer lasting edge. With some practice, it's also fairly straightforward to do!
I'm watchin this to learn and already imagining how many times I'm going to cut myself when I try it on my own.
I am new to Japanese knives so all due respect to your experience, I don’t understand why you would sharpen the whole bevel down until a burr forms. You’re dropping the bevel down past the original edge angle so that means each time you’re sharpening, you’re having to reset your edge angle. I know thinning the behind the edge material is necessary maintenance over time but this appears to be significantly thinning each time you sharpen. Would you ever simply stop the flattening process once you begin to approach your original edge angle?
Hey, good question! You don't have to thin it that much, but it's pretty typical. The micro bevel is exceptionally small on a yanagiba, so we're not grind a ton of steel.
Hello. I can't seem to get an even finish on the kasumi on my deba. Could you explain what I'm doing wrong? I can email a photo
Definitely! Feel free to email hello@knifewear.com, we can give you some pointers.
Are all the stones mentioned really required? What is the bare minimum in stones to sharpen a Usuba?
Hey! Depending on your desired outcome and the condition of the knife, you can use fewer. If it's quite sharp, you could use 1,000 and 3,000. You could also use an inexpensive kit like this:
knifewear.com/collections/sharpening-stone-sets/products/copy-of-knifewear-knife-sharpening-starter-kit
Please bring back the kyosuo diamond lapping plate
Hey, I think for the foreseeable future, we'll be carrying this one:
knifewear.com/products/atoma-diamond-plate-140-grit-210x75x2mm
@@KnifewearKnives Ok. Thank you
Looks like your stone 'holder' does not grip the stone!, the stone is just resting on the top, what is stopping the stone from moving
Great question! It has a grip on the other side but Naoto likes to just use it as a platform to raise the stone. The rubber on it is enough to stop slipping!
Sérieusement... Honte à moi et j'en suis désolé. Je ne savais pas qu'il fallait un micro biseau sur les biseaux d'un seul coté, comme les Deba etc...
C'est la raison pour laquelle mon Deba en acier Shiromagi s'ébrèche ! Je me disais aussi... Mais pourquoi un fil si fin, si de toutes ces petites arrêtes de poissons ébrèches légèrement ma lame...
J'ai 3 pierre Naniwa Professional, 400, 2000, et 5000. Vous me conseiller plutôt la 2000 ou 5000 pour la finition micro biseau ?
Concernant les couteaux de chef style Japonais biseau en "V" je trouve que c'est très fin aussi et s'ébrèche pour pas grand chose, il ne faudrait pas un micro biseau aussi par hasard ? Car j'ai bien l'impression qu'on est a "+ ou -" 20 degrés au total voir moins... Ce serait pas mieux à 30 degrés, soit 15 de chaque coté ?
For a deba, I would say 2000 grit is definitely best to finish! For the chef's knife, a secondary bevel around 15 degrees is definitely best.
@@KnifewearKnives
Super, vraiment merci !
C'est noté, 15 degrés et grain 2000. Pour le Deba quel angle secondaire dois-je faire car la lame s'ébrèche à la moindre arrête de poisson ?
Finition au cuir ou pas ? J'entends dire que les micros dents sur le fil de la lame est éphémère...
C'est uniquement pour du poisson je précise. Du genre Sea bass, dorade etc.
Wait, what?
Finish Deba on 2k grit?
Are'nt we talking about same type of meat wich is raw fish and wich has to be cut with a fine edge so that it does not tear the cellls?
I mean i think you understood something wrong about this technique!
May i ask where did you learn to sharpen Yanagi, Deba etc.?
That's correct! Because the deba mostly works around skin and bones, it needs a stronger edge. The meat is often trimmed before making sashimi, which can be done with the Yanagiba!
I've learned from a variety of knife sharpeners in Japan, my own research, and more!
@@KnifewearKnives Then would you tell what would be the difference between working the Uraoshi perpendicular 90° to the stone all the way along the length of the blade VS doing it at 45° or less, except the obvious fact that when you get near the handle you can't sharpen it at other than 90° angle tward the stone ?
What do the pro sharpeners in japan say about this?
Looking for this explication for a long time now!
@@TocilarulTimisorean Ah, good question! If you sharpen at an angle, you may get some very fine teeth pointing in that direction, but generally when you sharpen uraoshi you should only do so minimally on a fine grit stone, so they likely won't be very noticeable.
What is the technique for maintaining the edge of a single bevel knife with a ceramic rod? Do you only take strokes on the bevel side and do you need to do anything on the uraoshi side? Thanks, great video.
Hey, sometimes a ceramic rod can be a bit much for a single bevel knife, but if you're gentle it should be okay. I hone at 10-15 degrees on the bevelled side, and 0 degrees on the uraoshi side.
You can also try a leather strop, as they're a lot more gentle!
Why don't you use diamond sharpening stones?
We do use some Diamond stones from Naniwa! We use a mix of Japanese whetstones with different abrasives, just personal preference.
If i copy the movement of your hand while sharpening my knife, will my knife be ok? I mean im imagiging my knife to cut on the stone and instead of making it sharp...the tip might get ruined...(I just got a second hand deba knife. saw it in a second hand store..love it..) I dont want to accidentally ruin the edge. When I was a kid I was told that to sharpen a knife there's a proper stroke... watching you just push back and forth... their not professional at knife sharppening
As long as your angle is correct and consistent, you don't need a specific motion! Just keep your pressure light and take your time. Naoto's sharpened thousands of knives, so he makes it look easy.
@@KnifewearKnives when i was a kid i was told to drag the knife backwards..dont push forward..so im imagining if i push the knife..it would be the same as trying to chop the stone.... is this belief that i created wrong?
You'd want to keep less than 1mm of the back part touching the stone, if you have wider than that, you are not doing it properly!
Terlalu banyak bicara
You cut your hair... is it time ?
Please, lose the "loop music" in the background. We want to hear every nuance of the sound of the knife on the stone. The audio feedback from a stone is important. It would be nice if we could somehow get the tactile feedback you get (!!), but there's no reason to take away our audio feedback. It's all a part of getting proficient. How many here put on "loop music" before starting a sharpening session at home? I tried it with a stray cat that started hanging around - it worked, she ran away.
That's a great point, thanks!