Hey Naoto! Thank you so much for your videos. Really fun and informative. Could you also make one for more concave grinds on the bevel, like the ones from sanjo?
@@KnifewearKnives you guys should have gave us a close-up of the edge, that way, ppl can get a better idea of what a hamaguri edge looks like. I'd also like to say that if one does slight wrist rotations while pushing forward and back on a soft stone, that helps blend the bevel better so the hamaguri is smoother and I like to add a 40-45° koba on just 1 side of the knife to keep most of the benefits of the hamaguri but with added strength. Otherwise a great video, easy to understand!
Super interesting video. Gently using my worksharp puts a convex edge on my conventional knives and I love it. Still won't try it on my Japanese knives though!
Amazing timing… I just messaged you guys about my new razor sharp 240 denka getting stuck in larger produce and you helped me understand it’s due to the convex grind. Love the video, thanks for sharing… DEFINITELY not comfortable enough with my own sharpening skills to take this on yet. Is thinning convex knives a common practice? How much more brittle would thinning a denka make it?
Glad we could help! It's not uncommon, especially for Fujiwara knives. You can thin a little and leave a partial convex, and it should cut smoother without being excessively brittle!
First! I don't like convex edges on my knives, because the precision of the cut suffers, and resharpening it is a hassle😅, the back of the bevel is nice though 👍
Incredible videos thanks! You are a great teacher
Thank you, Naoto, always a pleasure to watch your videos.
Thank you!
Hey Naoto! Thank you so much for your videos. Really fun and informative. Could you also make one for more concave grinds on the bevel, like the ones from sanjo?
Its in the works right now!
@@KnifewearKniveshi! Just curious is this video released already?
FINALLY, A HAMAGURI EDGE VIDEO
Took us long enough 😂
@@KnifewearKnives you guys should have gave us a close-up of the edge, that way, ppl can get a better idea of what a hamaguri edge looks like. I'd also like to say that if one does slight wrist rotations while pushing forward and back on a soft stone, that helps blend the bevel better so the hamaguri is smoother and I like to add a 40-45° koba on just 1 side of the knife to keep most of the benefits of the hamaguri but with added strength. Otherwise a great video, easy to understand!
I also only do hamaguri on wide bevels and kataba knives
Super interesting video. Gently using my worksharp puts a convex edge on my conventional knives and I love it. Still won't try it on my Japanese knives though!
Thank you Naoto for a very helpful video (again)!
Thanks for watching Grant!
Amazing timing… I just messaged you guys about my new razor sharp 240 denka getting stuck in larger produce and you helped me understand it’s due to the convex grind.
Love the video, thanks for sharing… DEFINITELY not comfortable enough with my own sharpening skills to take this on yet.
Is thinning convex knives a common practice? How much more brittle would thinning a denka make it?
Glad we could help! It's not uncommon, especially for Fujiwara knives. You can thin a little and leave a partial convex, and it should cut smoother without being excessively brittle!
Thanks for the knowledge!
Happy to help!
can you guys do a video about hamaguri on single bevel knives ?
my dude where did you get that spring loaded stone holder?
Right here! knifewear.com/products/stone-holder-spring-loaded
What is the name and brand of the knife you sharpened? Looks like a comfortable knife to hold.
It is! It's from Fujiwara-san.
knifewear.com/collections/teruyasu-fujiwara
What was the second stone?
Does this apply to Globals? Thanks
Hey, not exactly, as they don't have the same style of bevel. With a lot of work, you could create one!
First! I don't like convex edges on my knives, because the precision of the cut suffers, and resharpening it is a hassle😅, the back of the bevel is nice though 👍
Can u show and give tips hw to sharp 70/30 edge bevel
We'll definitely do a video on that soon!
ty u for this
Happy to help!
Just use a mechanical horizontal waterstone..... 5 minutes....
here’s some material for the next one :)
ua-cam.com/video/apEWEb6YJsU/v-deo.htmlsi=qeC-rugfVLs0g8JC
You should invent a horizontal spinning grinding wheel with guided angle on the inside. And sharpening on the inside of the wheel
🤯🤯🤯
Obviously not hand ground to begin with, at least on a stone.
Most knife makers in Japan use a spinning grinding wheel to grind the bevel, and polish from there.