How to Thin & Sharpen a FUJIWARA Denka & Maboroshi - Naoto's Nerdy Power Hour KNIFEWEAR LIVE
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- Опубліковано 16 чер 2024
- You asked, we delivered! This week, sharpening wizard Naoto is tackling the sharpening (and thinning) of Teruyasu Fujiwara-san's knives. As a long-time favorite at Knifewear, Fujiwara-san's knives are highly regarded for their exceptional quality and rich 4-generation family history of blacksmithing. Don't miss Naoto working his magic and sharing his insights on the art of knife sharpening.
Check out Fujiwara knives here:
knifewear.com/collections/ter...
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Intro & Gear 0:00
Thinning on 220 Grit 16:53
Polishing on 1,000 Grit 42:45
Polishing on 3,000 Grit 53:36
Polishing on 4,000 Grit 1:02:48
Secondary Edge 1:09:30
Q&A 1:34:16
![World's Rarest Knife Collection - Kevin's Kit [PART 1]](/img/n.gif)
I have a 210mm Marboroshi Gyuto with a wa-handle. And I really like it!
Awesome 👍👍👍
liked that the *auto-subs* (cc) picked up *"Shabbat Hassan"* had me on the floor.... 🤣
😂
@@KnifewearKnives WOW! small world?? this urged me to look at Shibata San's beautiful website .. and as I got to the slide of his 3rd (brand?) "Tsunehiss" line of knives it looked so close to the Tsutomu Kajiwara 240 kiritsuke I just got .. wow ..
Naoto thank you for the class. Next time sharpening my Marboroshi, I will anticipate the new information. to get the maximum out of it. I am a big fan of shirogami #1. Shirogami has the finest grain stucture, because the carbide size is smaller. And I believe it' s tougher than Super Blue. Of course it will not hold it's edge as long, but to touch up of the edge is much easier, and the result - meaning the sharpness of the edge is much better.
I was at work as I caught the beginning of the stream, so I thought I'd reiterate my question so I can review it later;
I bought a Moritaka 240mm Aogami carbon steel gyuto from you guys yesterday; along with a leather strop and both honing rods. How do I look after my new knife as well as possible?
Hey, so sorry we missed your question! Read the care letter that comes with the knife first. Make sure to wash and dry it as soon as you're done using it. If you plan to do a lot of cutting, wipe it when you set it down between jobs. Dry it well before storage.
Besides that, don't cut anything you wouldn't put.ypur teeth through, like bones, frozen food, etc.
Check out this video for more tips:
ua-cam.com/video/QWObQXUFE1Y/v-deo.html
@Knifewear lovely, thanks so much. A follow up question then, for the inevitable time when it comes to sharpen it; how do I use the strop I got with it? My dad just taught me how to use a whetstone properly and you guys taught me how to use the honing rods I also bought...I want it to get that razor's edge when the time comes
i just ordered my first denka, i've heard from some people that out of the box the edge sometimes on a denka can be not wicked wicked sharp, if it isnt should i touch it up with my Suehiro Ouka #3000 or start at a lower grit and work my way up like i would normally do? (P.S- Stream was super insightful and helpful)
Thanks for watching! I think 3,000 would do the trick. I'm a big fan of doing a little tune up, then going power if it doesn't do the trick.
ok thank you so much!@@KnifewearKnives
Hi I have a question so I have a 210mm Denka which is both a bit of a Lazer and a bit of a workhorse at the same time whilst the grind is nice and even it's definitely thinner on the back 185mm and thicker behind the edge on the front top 35mm... Carrots glide through smoothly using the heel but around the front of the knife I get the separation after cutting where the two pieces jump apart. How could I focus on thinning out this section at the front without affecting the back which is already nice and thin?
Hey! When you thin the tip, focus on the center of the bevel more to flatten it out. For the back end, sharpen as shown in the video!
Please, please please. What size is the Denka? Im desperate to start my collection but its hard to know if i want a 210mm or 240mm. That denka though is the size i want!
That's a 210! I love a 240, but for a denka, 210 is the perfect size.
Straight up. My Swiss, German, British Steel Chefs knives are all around 240. Absolutely fantastic work horses but a 210 Denka I think is the one for a special occasion. P.S. I have been waiting for this video since 2019 @@KnifewearKnives
Noice!
Isn't the U silent in Kiritsuke?
1- Regarding the difference between hard and soft stones, i think you missunderstood so far the benefit of a harder stone.
The concern mostly is about the apex, not the "scraping" of the stone.
A harder stone leaves a cleaner, more stable apex at a structure level, when a soft stone can damage an apex when pressure is not adjusted correct, slurry management is incorrect and the sharpening technique is bad.
2-Regarding hollow grind vs convex or full V flat. It's about the functionality and performance of cutting abillity for the user. It's not about "sharpener's personal preference".
Your statements can influence in a bad or a good way people's perspective about stones and knives geometry.
You are learning as you go in this journey but carefull when giving advices you did not understand yet.
I could say more, but for now i will resume to just this.
Gongrats for all other good advices and for sharing info with us.
@@jeffhicks8428 they still have acces to information from japan during their visits and knowledge from people that work and understand better knives.
Information that many dont have, so sharing it with us is a priviledge, and i appreciate any good advice.
Just that i see many times missleading info that some take as good advice, and that turns verry fast in confusion and frustration.
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