Page 1 of 2 12 LastLast
Results 1 to 10 of 20

Thread: Need help sharpening a Fujiwara...

  1. #1

    Need help sharpening a Fujiwara...

    Hey everyone,

    I recently posted about a Fujiwara 270mm Suji I purchased from Koki for my Father-in-Law. The knife seems to be a faux single bevel and has me very confused on how to sharpen it. I've looked it over in detail and I am still at a loss as to whether or not there is a bevel on each side. The face of the blade cleary has a secondary (shinogi) bevel and a primary bevel. The back of the blade appears to be flat but without the hollow grind that a true single bevel has. There appears to possibly be a very tiny, as thin as a hair bevel on the flat side but I am not sure. It could very well be a micro-bevel but I do not have a jeweler's loop on hand to tell for sure.

    Do any of you have any experience with this particular suji or can you tell from the pictures exactly how I am supposed to sharpen it? Do I follow the standard practice of double-bevel sharpening or go places I have never been and sharpen it single bevel style? Any help will be greatly appreciated.

    Thanks in advance,

    Pete
    Attached Thumbnails Attached Thumbnails Click image for larger version. 

Name:	IMG_0520.jpg 
Views:	111 
Size:	105.1 KB 
ID:	639   Click image for larger version. 

Name:	IMG_0523.jpg 
Views:	97 
Size:	86.9 KB 
ID:	640  

    Click image for larger version. 

Name:	IMG_0521.jpg 
Views:	100 
Size:	98.7 KB 
ID:	641   Click image for larger version. 

Name:	IMG_0522.jpg 
Views:	125 
Size:	100.0 KB 
ID:	642  

    Click image for larger version. 

Name:	IMG_0524.jpg 
Views:	96 
Size:	89.2 KB 
ID:	643  

  2. #2
    Senior Member Seb's Avatar
    Join Date
    May 2011
    Location
    Sydney
    Posts
    498
    Nice knife.

    I would follow the factory angles for that microbevel and put a 70/30 or 80/20 on it. I wouldn't mess with the secondary bevel at all - looks like it's there to push the slices away from the blade - you don't want to blend it or round it off or anything like that.

  3. #3
    Thanks Seb!

  4. #4
    Senior Member Seb's Avatar
    Join Date
    May 2011
    Location
    Sydney
    Posts
    498
    Quote Originally Posted by stereo.pete View Post
    Thanks Seb!
    Welcome!

    Nice pix, btw.

  5. #5
    I'd go 99/1. Sharpen only the outside of the blade and deburr on your finest stone with stropping on the back side of the blade. Done.

  6. #6
    Senior Member Seb's Avatar
    Join Date
    May 2011
    Location
    Sydney
    Posts
    498
    Remember, this one is for Pete's father-in-law who may not be a knifenut so a more durable configuration might be preferable (to start with, anyway).

  7. #7
    Senior Member Benuser's Avatar
    Join Date
    May 2011
    Location
    Amstelveen, The Netherlands
    Posts
    2,372

    Need help sharpening a Fujiwara...

    Quote Originally Posted by Seb View Post
    Nice knife.

    I would follow the factory angles for that microbevel and put a 70/30 or 80/20 on it. I wouldn't mess with the secondary bevel at all - looks like it's there to push the slices away from the blade - you don't want to blend it or round it off or anything like that.
    About following the factory angle:
    my suji arrived with an angle of 7 degrees which the steel can't hold. I changed it to 12.

  8. #8
    Senior Member Seb's Avatar
    Join Date
    May 2011
    Location
    Sydney
    Posts
    498
    Quote Originally Posted by Benuser View Post
    About following the factory angle:
    my suji arrived with an angle of 7 degrees which the steel can't hold. I changed it to 12.
    On a FKM suji? Well I'll be durned!

    However, I would guess (just from eyeballing the pix) that the r/h factory bevel on Pete's is about 20-degrees to start with anyway.

  9. #9
    Senior Member Benuser's Avatar
    Join Date
    May 2011
    Location
    Amstelveen, The Netherlands
    Posts
    2,372

    Need help sharpening a Fujiwara...

    Quote Originally Posted by Seb View Post
    On a FKM suji? Well I'll be durned!

    However, I would guess (just from eyeballing the pix) that the r/h factory bevel on Pete's is about 20-degrees to start with anyway.
    No, I'm sorry. Mine is a FKH.

  10. #10
    Senior Member NO ChoP!'s Avatar
    Join Date
    Apr 2011
    Location
    Clayton, NC- surrounded by lots of trees
    Posts
    2,088
    As a lefty, I would be disappointed if I purchased this knife, being sold as suji.... the flat side makes it more yanagi, no?
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •