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View Full Version : Shigefusa thinning, refinishing, and sharpening



JBroida
06-25-2013, 08:40 PM
Had this one in from a customer... just finished today...

http://sphotos-h.ak.fbcdn.net/hphotos-ak-ash4/1025784_10151545941078860_1032689332_o.jpg

mhlee
06-25-2013, 08:41 PM
That looks nice, Jon!

schanop
06-25-2013, 08:53 PM
Close up, and macro shots? Would love to see that :-)

schanop
06-25-2013, 09:04 PM
Ah image is already 2048 pixel wide, no worries. Just need to open it up in a new tab.

JBroida
06-25-2013, 09:04 PM
already boxed up and ready for shipping... sorry

bkultra
06-25-2013, 09:25 PM
Be honest did you post this because I just bought a shig? :doublethumbsup:

And Wolfgang Puck At Hotel Bel-Air... Not a bad way to spend $200

Nasr
06-25-2013, 09:43 PM
Clean Work!

JBroida
06-25-2013, 09:47 PM
Be honest did you post this because I just bought a shig? :doublethumbsup:

And Wolfgang Puck At Hotel Bel-Air... Not a bad way to spend $200

I think I posted pics of the meal somewhere on here... It was my birthday present to myself

panda
06-26-2013, 04:33 AM
jon, what condition was it in before the process? i recently got a shig and it needed a lot of work. i spent a good hour on a chosera 400 and it cuts now but still wedges considerably on potatoes so needs more thinning. just wondering how much more i need to do to get it to anywhere near your level. i only thinned about half inch behind the edge, maybe another half inch?

JBroida
06-26-2013, 02:31 PM
i use the big wheel for a lot of coarse work... thinning took place from about 1 inch up or so. Just look at the geometry and go until it starts to make sense.

panda
06-26-2013, 04:59 PM
Just as I suspected, about an inch up to where it doesn't look like a literal wedge, thanks!

JBroida
06-26-2013, 05:04 PM
yeah... and a lot of work goes into making it a smooth convex face on the sides of the knife

panda
06-26-2013, 06:56 PM
As in blending the shoulder?

EdipisReks
06-26-2013, 07:03 PM
As in blending the shoulder?

there is a choil picture on this page (http://www.japanesenaturalstones.com/shigefusa-kasumi-210-mm-wa-gyuto/). should help you out.

panda
06-26-2013, 07:12 PM
Thanks, looks like I got two more hours of coarse work, damn it!!

JBroida
06-26-2013, 08:04 PM
there is a choil picture on this page (http://www.japanesenaturalstones.com/shigefusa-kasumi-210-mm-wa-gyuto/). should help you out.

yup... though i might have ground this one a tiny bit thinner

EdipisReks
06-26-2013, 08:06 PM
I did mine thinner than that too, but it's a good starting point, especially if he thinks he has 2 hours of coarse work left, after seeing it!

JBroida
06-26-2013, 08:22 PM
honestly, its not the grinding that takes time... i was done with the grinding in a few minutes... its the making it look pretty that takes time ;)

panda
06-26-2013, 09:33 PM
Mine was the fatty of the bunch I guess, lol.

Squilliam
06-28-2013, 06:43 AM
Is protecting the hollow sections in the blade a concern? (I believe on the faces of the blade which would normally be flat, there is a large diameter hollow made with a sen, although I'm not 100% sure if it exists or not).

JBroida
06-28-2013, 12:52 PM
This is not normally something on double bevel knives (with a couple of exceptions off the top of my head, but not these)