Single Bevel Japanese Shapening

Legacy Forum Archive techniques-and-sharpening-strategies
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Good afternoon, All-

I am a brand new WE user and have a question about single bevel sharpening. How do I correctly use the sharpener for my Japanese knife with a single bevel? When I make a burr on one side with a 15 degree angle, what is the process to remove the burr on the other side when my angle can only go down to 15 degrees? I hope I’m explaining this correctly, as I am new to this. Thanks for all your help!

Sincerely,

Brent

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When I sharpen my single bevel Japanese knives I use the W.E. stone hand-held, not on the guide rod, to debur the flat side of the clamped knife. This gives you the stone control needed for that situation.

Here’s a video made by Clay describing this method:

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Hi Mark-

I REALLY appreciate your help and the video! That makes total sense. Thank you very much!

 

Brent

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Welcome to the forum!

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Welcome to the forum, Brent. Up at the top right of the page you will see the “Knowledge Base”. Click on it and there is a lot of info and great help there. Happy sharpening!