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View Full Version : First sharpen of Shigfusa single bevel



Bryan
08-29-2012, 04:15 AM
I have been using my first single bevel knife (Shigfusa) for a few weeks and the edge now has lots of microchips - so time for a sharpen. I am unsure if to sharpen by following the existing bevel or to add a second. Direction to a good URL would be greatly appreciated. Thanks in advance for your advice...

schanop
08-29-2012, 04:35 AM
You are a brave man Bryan. First single bevel and hop right into Shigefusa.

Watch some of Jon's videos for a start. And I would say, follow Shigefusa bevel, with hamaguriba, and perhaps a micro bevel.


http://www.youtube.com/watch?v=WYZmtDlwDi4&feature=share&list=PLEBF55079F53216AB

http://www.youtube.com/watch?v=kA0vdeDDSJI&feature=share&list=PLEBF55079F53216AB

http://www.youtube.com/watch?v=cCY5CKkBers&feature=share&list=PLEBF55079F53216AB

http://www.youtube.com/watch?v=xwnFrjiAA_8&feature=share&list=PLEBF55079F53216AB

Eamon Burke
08-29-2012, 09:44 AM
I would really consider practicing on a different knife. Not that you will irrepairably ruin your Shig, just that it would be a waste of knife to learn and make your mistakes on a knife like that. That said, if you had some instruction to help you along in person, learning on a really well ground knife like that could save you some headaches, so I don't think it's too crazy to learn on a good knife. But learning single bevels on your own is a lot like finding your way through a forest in the fog.

What were you cutting with it?

Justin0505
08-30-2012, 06:39 PM
That's odd: I have a shige usaba and a owned a gyuto for a couple years. Both are double beveled, but I never had trouble with either of them micro-chipping but the steel is very hard and not particularly tough. What type of knife is your shige and what have you been cutting with it?

Depending on how big the chips are, you may be able to remove them just by adding a micro-bevel. I also second Eamon's suggestion to get the cheap single bevel to learn / practice on first.