PDA

View Full Version : Can Someoen Identify This Knife?



SliceNDice
03-27-2012, 03:34 PM
Picked this guy up at Bowery Kitchen at Chelesa Market as a used item for $10 bucks. The collection of knives there is pretty sweet, but even sweeter is a bin of used knives and other kitchen items where I found this nice deba.

Most likely not one of the high end debas. I had to touch up the blade. Then I found out that debas are sharpened differently than double bevel knives. :eyebrow: I guess these guys take a micro bevel. Hopefully I didn't mess it up too bad.

So I do have a question... Can anyone identify this knife? I'll sleep better at night knowing I didn't F up a $300 dollar knife.

http://wguayan.comuv.com/images/deba_0.jpg
http://wguayan.comuv.com/images/deba_1.jpg
http://wguayan.comuv.com/images/deba_2.jpg

EdipisReks
03-27-2012, 03:38 PM
you don't have to worry about it being a $300 knife.

DanB
03-27-2012, 03:40 PM
The kanji says "Japanese special steel," but I don't know what THAT means.

SliceNDice
03-27-2012, 03:41 PM
Didn't think I would have to. But you can never have too many knives to paractice sharpening skills on :)

kazeryu
03-27-2012, 07:19 PM
The kanji says "Japanese special steel," but I don't know what THAT means.

I think it translates as "SURGICAL STAINLESS". Sometimes also known as "Mystery Metal(tm)". :P

Crothcipt
03-27-2012, 07:48 PM
how did you like sharpening it? was it tough to get the burr to show? did you use stones, or some other method?

Eamon Burke
03-27-2012, 10:39 PM
you don't have to worry about it being a $300 knife.
:plus1:

SliceNDice
03-28-2012, 01:34 AM
how did you like sharpening it? was it tough to get the burr to show? did you use stones, or some other method?

This is my first single bevel, but I didn't find sharpening to be that difficult. On the other hand, I didn't sharpen it correctly. After sharpening it, I did quite a bit of research (which I should have done before hand but the whole new toy thing got the better of me), and discovered that you grind down lower bevel half of the knife, then put a micro bevel on the edge at 45 degrees.

But yea, I got a burr after 30-40 passes on a medium stone and finished it with a 1000 gritt stone, then stropped with some newspaper.

JBroida
03-28-2012, 01:39 AM
This is my first single bevel, but I didn't find sharpening to be that difficult. On the other hand, I didn't sharpen it correctly. After sharpening it, I did quite a bit of research (which I should have done before hand but the whole new toy thing got the better of me), and discovered that you grind down lower bevel half of the knife, then put a micro bevel on the edge at 45 degrees.

But yea, I got a burr after 30-40 passes on a medium stone and finished it with a 1000 gritt stone, then stropped with some newspaper.

the sharpening involves a bit more than that to do it properly... if you have questions, please dont hesitate to ask

SliceNDice
03-28-2012, 03:08 AM
are you talking about going to a finer stone like 8000 or something? The knives that I use in the kitchen tend to take a beating, so I don't go all out on the sharpening. However, if I finish with my #1000 and leather strop, it'll slice through newspaper like nothing, and that's really all I need for most kitchen jobs. My edges get plenty of bite with 1000 and 2000 stones.

99Limited
03-28-2012, 12:02 PM
The way you sharpened this knife will get the job done, but for a single bevel knife, it's not technically the correct way. Jon has some videos on sharpening single bevel knives that are really helpful.

SliceNDice
03-28-2012, 12:15 PM
Do you have links to any of his instructions by any chance?

mikemac
03-28-2012, 02:29 PM
so here's a question for you...looking at your 3rd picture, is that a full view of the back side of the knife? Is it in any way concave? One way to tell would be to place the back side flat against a (lets just say) 1k or 2k stone, and make a few passes. If the blade is concave you will start to see the effects first along the outer edges - near the spine and cutting edges.

DanB
03-28-2012, 03:19 PM
I think it translates as "SURGICAL STAINLESS". Sometimes also known as "Mystery Metal(tm)". :P

The kanji literally mean special steel. I don't know if that's a euphemism among knife makers for something in particular or not. But that is definitely what the kanji say.

SliceNDice
03-28-2012, 04:00 PM
so here's a question for you...looking at your 3rd picture, is that a full view of the back side of the knife? Is it in any way concave? One way to tell would be to place the back side flat against a (lets just say) 1k or 2k stone, and make a few passes. If the blade is concave you will start to see the effects first along the outer edges - near the spine and cutting edges.

The edge I put on it is convex. You're seeing the same side as the other two pictures (the front side). The backside is completely flat. Maybe this will help explain the blade geometry better:

http://wguayan.comuv.com/images/deba_geometry.jpg

JBroida
03-28-2012, 04:09 PM
it looks like/sounds like you are sharpening just the edge here.

Here are a couple videos i did that might help you out:


https://www.youtube.com/watch?v=gvDjASvVHek&list=PLEBF55079F53216AB&index=7&feature=plpp_video


https://www.youtube.com/watch?v=cCY5CKkBers&list=PLEBF55079F53216AB&index=8&feature=plpp_video

99Limited
03-28-2012, 04:15 PM
Here are some of Jon's videos (http://www.japaneseknifeimports.com/media) from JKI. Just scroll down until you find the one titled 'Sharpening Single Bevel Knives'.

Jon beat me to it.

SliceNDice
03-28-2012, 04:45 PM
Thank you, gentlemen! Very helpful, highly detailed instructional videos- exactly what I was looking for.