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Thread: Shun Yanagiba Sharpening

  1. #11
    Senior Member
    Join Date
    Jul 2011
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    Melbourne
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    619
    I own the same knife. I've owned it for about six years, and I learnt to sharpen about three years ago, needless to say it has been an epic rehabilitation process over the last six months (I'll pull it out every now and again and give it an hour) and it is still a WIP.

    I find the steel quite wear resistant, did you find that Jon?

  2. #12
    Senior Member Benuser's Avatar
    Join Date
    May 2011
    Location
    Amstelveen, The Netherlands
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    2,168
    Could someone explain the text I found on Dave's site:

    *Note - Shun, Global, MAC, Henckels
    Twin Cermax/Miyabi, & Tojiro Zen
    single bevel knives may not be able
    to be sharpened. We can not tell
    one way or the other unless the
    knife is in our possession to
    examine. This is due to these knives
    not being shaped/constructed to
    correct Japanese knife form or
    possibly the need for additional
    work to be performed which may
    or may not be able to be done.

  3. #13
    The knife turned out very nice.. I might have to do a prime rib dinner this weekend instead of lamb shanks!
    Many thanks!
    Vince

  4. #14
    Quote Originally Posted by Dusty View Post
    I own the same knife. I've owned it for about six years, and I learnt to sharpen about three years ago, needless to say it has been an epic rehabilitation process over the last six months (I'll pull it out every now and again and give it an hour) and it is still a WIP.

    I find the steel quite wear resistant, did you find that Jon?
    yeah... shun is always a PITA to sharpen

  5. #15

  6. #16
    Canada's Sharpest Lefty Lefty's Avatar
    Join Date
    Mar 2011
    Posts
    5,159
    Nice to see a Shun getting the fixes it needed. I bet it's a great knife now!
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  7. #17
    Senior Member Miles's Avatar
    Join Date
    Mar 2011
    Location
    Deep in the heart of a Texas kitchen
    Posts
    520
    They're tough. Very tough. I learned how to sharpen single bevel when I "fixed" a Shun yanagi I picked up. Took a lot of time, energy, and not a small bit of frustration to grind away enough metal until that bevel was gone from the ura. Had I known Shun put a double bevel edge on a single bevel knife, I never would have bought it. My DMT plates were purchased largely because of that knife. It's an amazing knife now, though I don't use that one particularly often.

  8. #18
    Wow that's awesome!

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