Kohetsu Blue #2 Nakiri 165mm Shapton Pro Strop Edge On Up PT50B Bess Tester
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- Опубліковано 5 вер 2024
- Full sharpening Kohetsu Nakiri in Blue #2 steel. Stones used are Shapton pro 320, 1k, 2k, 5k, 8k and stropped on balsa loaded with 1mic diamond and then bare leather. (Timeline in description).
#Nakiri #Sharpening #Shapton
0:55 Shapton 320
4:37 Shapton 1k
7:32 Shapton 2k
11:34 Shapton 5k
15:20 Shapton 8k
21:10 Balsa strop loaded with 1 mic diamond paste
26:35 Bare cowhide strop
28:50 & 29:28 EdgeOnUp Sharpness Bess Tester
Between a 10 and a 15? Most people couldn't get a knife that sharp ever. I need a few good kitchen knives. They look much more enjoyable to sharpen and maintain. Thank you for filming this. It was great to watch.
Yeah blue #2 takes a really good edge. Keep in mind there are variables that can throw the numbers higher or lower however overall it came out quite sharp and the edge lasted a surprisingly long time too. Thanks for watching!
Jeez, thats sharp. Kudos big time for putting your edge to the BESS tester. That tells us all so much more than just slicing paper or whatever. But Dang! 10g and 15g! OMG that’s freakin sharp! Well done my friend. Very well done. I’m not sure I can match that freehand, though the EP Shapton glass combo will. You motivated me to at least try! LOL. I have never tried Balsa. I have plenty from my aero modeling hobby. I’ve built some fairly big R C aircraft, like 33% scale for aerobatics. I like the idea of mounting some on another substrate. I will give it a try. Another thing that intrigues me is rock hard felt with diamonds or even microfiber with diamonds. Havre you tried either of those? I’m just going to have to try it sometime one way or another. Hope you and yours are staying safe! Thanks for the vid! Nice job again on the blade. Really nice job. No BS. Kenny
Yeah the blue steels take a killer edge. The edge is a more delicate type of edge however been using it quite a bit on a maple end grain cutting board I made years back and holding up quite well overall. Balsa is great for stropping on, makes the abrasive slightly more aggressive overall and really leaves a keen edge. Also if you haven't tried it get some really good veg tan leather, nice and firm it just works well bare. I have tried those and nano and just doesn't seem to give any better results at least for me. Thanks Kenny, we're all doing well and hope you are too. I really appreciate the kind words my friend. :-)
Omg...this edge is better than bullet.
Thanks!
You have my attention! You can actually pull off a really nice faux kasumi/contrast on that knife when it needs thinned with those shaptons. I would just tape it off and sand it first if you want to create your own shinogi line. I’ve really come around to simple carbon steels lately. Also there’s so much utility to be had from kitchen knives. I got sick of kitchen knives after cooking so long but if it wasn’t obvious from my insta that love has rekindled haha.
It's a bit chunky but not to bad, actually cuts pretty decent. Later down the road I may do that, will make video of it if I do. Yeah I've seen your IG posts, you're gonna have to do a few sharpening vids. :-)
NORTHWEST_KNIFE_GUY I think you’ll really like what happens when you start thinning the knife. If you have the time it’s actually a fun little project. And trust me it’s hard to mess it up if you have common sense.
I personally have gotten bored with chasing keenness on synthetics. Not that I don’t have more to learn but japanese naturals/knives opened up an entirely new world. The edges and finishes that come off those stones are absolutely life changing.
I’ve been thinking a lot about my youtube channel lately. I came to the realization that I don’t know enough yet, nor could I properly articulate myself if I did, to enjoy making videos anymore. I may come back to it eventually but for the time being I’m more than happy learning. I can certainly help you along the way if you have any questions. Hit me up on insta some time and we’ll talk about it in more detail.
@@seff2318 I've thinned quite a few over the years and definitely improves the cutting performance. I have had a few of the natural stones and they are great but for the most part very expensive, check out carbon knife co. The last few years I have simplified what I use for sharpening my kitchen knives, for quite a long time I had tubs, bridges and and lot of different soaking stones and just got to be to much. I just like simple splash and go stones and the Shapton pro's seem to work as good as any that I've tried at least for me.
Pretty dang sharp mate
Hey thanks man! :-)
Glad to see you're back! I'll have to give balsa wood a try. I've always stropped with leather but seen quite a few people using the wood with diamond compounds.
Yeah taking a little break with everything going on. They all have their places IMO but yeah defiantly give balsa a try and thanks for watching!
smoking sharp!
Thank man! 👊👊👊
Great finish on that knife. I wonder, though, was it so dull that you needed to start with the 320? Would the 1K or 2K been enough to restore/improve the edge? Thanks!!!
Thanks, appreciate it! Sure I could have started with a 1k or 2k stones just would have taken a little longer to get the results I was after. The grind was slightly uneven and also dropped the angle a little so that's why I started with 320.
@@NORTHWESTKNIFEGUY I just picked up the Kohetsu blue #2 santoku with the nashiji finish...haven't even used it yet!!! I love the finish on the cladding.
How did you lap the 5k? I find when lapping it with a plate the stone seems to cut differently than yours. Maybe it’s the angle tho
I use Atoma plates (140/600). If you use only one diamond plate like 140 Atoma, DMT coarse etc. you can rub two similar grits stones together after lapped and they will remove the superficial scratches fairly quickly and give you the finish the stones originally came with or at least very close. BTW, I don't use the 600 diamond on the lower grit stones, only 2k and above.