This video covers the basics of Uraoshi sharpening, or the sharpening of the backs of traditional single bevel Japanese Knives (yanagiba, deba, usuba, etc.). In this video i explain what stones to use, the angles of approach, and how to apply pressure while doing this kind of sharpening. I have tried many approaches to uraoshi sharpening over the years and this is the one that delivers the best results... it also happens to be the way i was taught in Japan.
In the video, i just noticed that i forgot to mention that the back of the knife is laid flat against the stone. Whoops. Sorry guys.
Anyways, if you have any questions, please dont hesitate to ask.