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Started by Heli_Guy, November 21, 2018, 11:56:59 PM
Quote from: RickKrung on November 22, 2018, 01:27:46 AMThis seems like one for a black marker.Rick
Quote from: Heli_Guy on November 21, 2018, 11:56:59 PMI recently purchased Japanese Knife. Unlike western knives, it has a grind so the two sides aren't parallel so I can't just half the edge angle to find the edge angle. See the side view of the blade in the photo below.The edge is also very small, less than 1mm, so difficult to align the angle master with the actual edgeAny suggestions on how to find the correct edge angle?...
Quote from: Magnus Sundqvist on November 22, 2018, 02:31:11 PMI would use the method described by RickKung and his grand daughter, the marker pen. Adjust the tooling till you hit the spot and then go.Identify the angle, as long as it lands between 10-15 degrees i'ts fine otherwise I would adjust it to somewhere there around and regrind it to a V shape with mirrored edges. As long as you don't have to remove too much material I don't think you will notice much of the changed angles of the cutting edge.About the cutting edge being ground more on one of the sides comes from the knife maker or their master sharpener.Mostly, if not always, their dominant hand is the right one and therefore sharpened more on the right side. This helps you as a knife wielder in terms of tipping over the produce you are cutting, potatoes, cucumber and what not.With this slightly shifted edge to the right often comes that the edge on the left side can be of some what higher degree, as in more blunt angle, so when you use the sharpie trick you might find that it differs. This again comes from the right-handedness of the sharpening master and the kind of machine they use in the factory. The machine used is often a similar one that the link points at.https://goo.gl/images/jzxBSpBest of luck!
Quote from: Ken S on November 24, 2018, 01:28:33 AMI am a believer in sharpening for the dominant hand. In my case, I am left handed. I have two identical santuko knives. One is sharpened with the tradional (western style) double bevel. I reshaped the second knife with a single bevel on the left side of the knife. I can make thinner slices of apple and cheese with my left hand knife.I agree with Rick and Magnus about using the black marker. Frankly, I think the Anglemaster works better with larger bevels and flat surfaces.I do not presently own any expensive Japanese knives. I regard them as very fine tools, but beyond my budget. If I ever purchase such a knife, I would reluctantly sharpen it very carefully. I would not sharpen such a knife for other people. Call me overcautious; that's just how I feel.Ken
Quote from: Magnus Sundqvist on December 05, 2018, 11:51:24 AMAround the 6:30 mark in the video below they show a machine and the technique i'm trying to describe. Fun fact; I've visited the Yaxell factory twice, their master sharpeners are really nice guys and incredibly good at their craft.https://www.youtube.com/watch?v=nqKoAaMxy3UAbout if the different angles actually have specific purpose or if it's all in the hands of the maker I would answer; both. My guess is that you probably won't notice any difference other than convenience in maintaining the edge if you reshape the edge to a symmetrical one. Unless a costumer specifies how they wish for it to be resharpened I almost always sharpen it symmetrical.If it's a deba shaped knife then of course it's a whole different story when it comes to resharpening.
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