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Hello Zitangy, Thank you for the information that starts with the knife coming out of the box as new. Very very helpful. Also about the use of pressure and not having to sharpen all below the shinogi-line with a new knife.

Hi Tripleg, Thanks for the warning and I have no intention on using my deba to cut bones. Just meat on chickens, beef and pork.

Thank you Dave for your welcome. Would you please answer my question just above your post? It would really help me get a clear picture of sharpening the beveled side. Many thanks.

Sorry I had to look up the correct word. My question is about the angle to hold the knife for doing the beveled side. Mr Shigaharu said 15 degrees and his diagram shows that as being the degrees the bevel was ground into the knife from the shinogi-line to the cutting edge. So do I just...

Many thanks knyfeknerd, Slow is the word. And I will try two other knives first. I guess my big question is about the beveled side of the knife. The best I can understand from the diagram that Mr. Shigaharu drew for me I only sharpen the beveled side at one angle not with a compound...

Hello Knyfeknerd, I have been watching Jon's videos alot. I am afraid to say they are part of my panic. It is like watching a master play Bach on a guitar when all I want to do is put strings on my new guitar without breaking something. BTW my wife grew up in Chapel Hill.

How do I enroll in Dave's class? Is it webinar or Skype? I live in southern France.

Hello everyone. I just joined the Forum am in need of some basic help/advice. I bought a Shigaharu deba in Kyoto 4 weeks ago. I bought it for the history of the shop and the shape of the blade. I knew so little that I didn't ask him to sharpen it for me. So now I am home with a wonderful...