Tips and Tricks on Kasumi Finish Sharpen a Japanese Deba Knife using belts and stones
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- čas přidán 16. 07. 2024
- V2023-008 This video was requested to show how to get an even finish on the bevel of a Japanese Deba Knife for a group member. He is using Shapton stones, which tend to streak because of the stone series "philosophy" which basically does not allow a paste to form from the soft cladding, stone debris, and hard metal. I used a 6x48" Belt sander with a 120 Cubitron belt, and a A45 trizact before using a 220, 1K and 5K Shapton Pro stone. I also used a Naniwa 1K traditional stone dubbed a "chocolate bar".
Chapters:
0:00 Intro
0:31 Pretalk on the Belt
1:31 120 Grit Belt on the Bevel
2:04 Finished Bevel off 120 Grit Belt
2:35 Trizact A45 Belt on the Bevel
2:50 220 Shapton Pro Stone
6:11 1K Shapton Pro Stone - Seeing the problem of streaking
9:54 5K Shapton Pro Stone - Streaking on the soft steel
11:20 1K Naniwa for Kasumi Finish
14:09 Back to 5K Shapton Pro for the Bling
15:21 The finished product
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This video will allow me to add some nuance to my single bevel sharpenings. Great explanation. Thanks.
Excellent to hear that! One thing I have since come to realize is that the brown stone requires very litle pressure to work better. 😎
@@JendeIndustries Agree. I have a Chosera 800 and a 3000 that get a lot of use in my kitchen. Love that mud. Thanks again.
I appreciate that you started with the production finish on the bevel. Other kasumi videos they already pretty much have the kasumi at the beginning so you can't really see what is going on.
Thank you for watching! Glad you liked it!
Great video mate. I love my shaptons too but the Choseras are better than any shapton for doing wide bevels. Every single chosera stone in the range leaves a very nice looking scratch pattern and obviously Naniwa finely tuned the finish they leave on steel. They're also more friable than the shapton pros. You ever try mixing up various diamond distributions to hand polish stuff? The issue with that like you said is it cuts everything the same so you don't get that kasumi contrast between the two steels, but just in terms of even surface finishing and creating interesting scratches I've found some interesting stuff with that depending on how I mix the diamonds and what kind of substrate I use, to adjust how deeply it cuts. Anyway thats what I see a lot of other guys doing as far as synthetics, is shaptons for edges and choseras and superstones for bevels and polishing.
I really do like the Chosera and Shapton stones for the majority of my sharpening. I agree that Choseras have a bit more give to them over the Shaptons. I've always looked down on the more traditional stones, but when I sharpen Japanese style blades, they are usually the best for the aesthetic and contrast. The edges and hard steel almost always do better with the harder synthetics like chosera and shapton for that bling.
good attempt
Thank you! I'm always learning. I came from the same point of view as the person the video was made for. I was a die hard Shapton for everything fan, but as time passed and experiences grew, I have come to the understanding that every stone has its place and purpose. Some more than others, though. :D
GREAT VIDEO!!!!!!!!!!!!!!!!
Thank you, sir!
Looks amazing and inspiring !
How long did it take you?
Also, can you recommend an instructional video for more intermidiate sharpeners?
Thank you very much!!! I'm glad you liked it. You bring up an interesting question - Would you rate this video as beginner, intermediate or pro level? I usually try to offer information at all levels, but this video was for a specific person initially.
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I think this video is an excellent learning example for someone like me - a little above a begginer - i know how to make a knife razor sharp on my stones, but still needs to learn how to achieve this level of polish and the intricacies of advanced blades like this san mai.
Thanks for sharing! (And btw, how long had this session took you?)
@@beser12v66 Thanks for the rating. I kind of feel that once you are consistently able to sharpen these kinds of knives effectively -even if ugly- you are forever at an intermediate level 😁 It's all about problem solving. This sharpening took about 40 minutes, but would've been faster if I wasn't going through the shaptons first, maybe 15-20 min. The belt sander really makes life easier.
Ura tiene que ser muy poco trabajado. Muy poco y solo en las piedras de pulido para alinear el filo, sino le quitan vida útil al cuchilo. Este caso perdió como 5 años de vida el cuchillo.
Thanks for watching! I'm not upset about your comment at all, but I love how all the Japanese knife purists tell me I can't do this or that. 🤣Every knife has to be sharpened on both sides. If you don't sharpen the back/ura side successfully, the blade isn't sharp and I didn't do my job. There are a few other ways to approach this, however - Do you recommend that I raise the angle on the ura in order to minimize the wear? Or should I dish my stones to match the owner's dished stones and therefore match the existing convex? No matter which answer you choose, the 2 alternatives are the same result. But because I sharpened it flat again, as I'm supposed to, I am wrong. 😇😇
Seriously though, I'm open to suggestions, and always looking to learn more.