Single Bevel Sharpening… Please Help?!

[Steven N. Bolin]

Please watch this video and chime in with how you would go about sharpening this particular knife.

Thank you guys!

[Steven N. Bolin]

Anyone willing to provide some insight to the video I posted yesterday?

It’d be much appreciated!

[Josh]

Sorry man I woulda chimed in before now but I can’t watch yt videos on my work computer… i just watched it on my phone (but it does eat data, so thanks for keeping it short!).

Is it convex to zero on the one side and the back is flat to zero (i.e. no secondary bevel on either side?

[wickededge]

That knife looks to have undergone a pretty significant shape change from its original grind. I would start by trying to track down the make/model and look for a picture of a new one so you can see how it’s supposed to be. It looks like it’s been hand sharpened to a convex on the bevel side, with a pretty blunt edge.

-Clay

[Leo Barr]

It looks as if it is probable an 80/20 grind usually a single bevel knife is concave in profile on the back side this appears flat so if you look carefully the bevelled side will be shaped down from the spine to the edge where as the other side will be flat so II would go with an 80/20 bevel the back side bevel has been neglected.

[Mr.Wizard]

It looks like a knife that had edge damage that was cut off rather bluntly. I cannot see an actual shinogi on that knife, unless the bottom third of the blade is entirely absent, so I also doubt it was a true “single bevel” blade. I would start by thinning the blade before setting up on a guided system.

[Daniel maloon]

At this point you need to get it back to a functional tool. +1 on wizard’s comment to start by thinning the blade and straightening the edge.

[Steven N. Bolin]

Yeah, it appears to be convex. No apparent bevel on the other edge.

I also tried contacting the owner for the make info, but she’s out of the country at the moment… I’m wondering if I should wait until she gets back or if I should take a stab at it…

[Author]

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