Page 1 of 2 12 LastLast
Results 1 to 10 of 11

Thread: Deba Sharpening

  1. #1
    Senior Member ThEoRy's Avatar
    Join Date
    Feb 2011
    Location
    Central Jersey
    Posts
    3,135

    Deba Sharpening

    New video..... WHAT???!
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  2. #2

    ecchef's Avatar
    Join Date
    Feb 2011
    Location
    In the Village.
    Posts
    3,506
    Very nice, Rick! What's your line up?
    Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter

  3. #3
    daveb's Avatar
    Join Date
    Mar 2012
    Location
    Just outside Tampa
    Posts
    1,391
    That's a keeper. Thanks.
    Dave
    Older and wider.

  4. #4
    Super! Thanks Rick.

  5. #5
    Senior Member ramenlegend's Avatar
    Join Date
    Jul 2013
    Location
    Cincinnati
    Posts
    316
    Great vid rick! What exactly is considered the "blade road"? Is it just like a cm above the primary edge or is it the entire secondary bevel?

  6. #6
    Senior Member
    Join Date
    Jun 2013
    Location
    NJ
    Posts
    1,101

    Deba sharpening

    A few questions Rick btw nice video

    I am in the market for a Deba, What kind are you sharpening in this video?

    How do you feel about Miroishi Deba's?

    What did you spray on the blade at the end?

  7. #7
    Senior Member ThEoRy's Avatar
    Join Date
    Feb 2011
    Location
    Central Jersey
    Posts
    3,135
    The video should be annotated with this info but if you are viewing from a mobile I'm not sure if it shows up .


    Knife used: Yoshihiro 210mm suminagashi deba
    stones:
    Atoma 140/1200 diamond plate
    Gesshin 400
    King 800
    Gesshin Jinzo Aoto
    Suehiro Rika 5000
    Rock Hard Felt Strop loaded with .25 micron polychrystalline diamond
    Tsubiki oil.

    Mioroshi? Love it!! Best knife for salmon in my opinion.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  8. #8
    Senior Member
    Join Date
    Jun 2013
    Location
    NJ
    Posts
    1,101
    Quote Originally Posted by ThEoRy View Post
    The video should be annotated with this info but if you are viewing from a mobile I'm not sure if it shows up .


    Knife used: Yoshihiro 210mm suminagashi deba
    stones:
    Atoma 140/1200 diamond plate
    Gesshin 400
    King 800
    Gesshin Jinzo Aoto
    Suehiro Rika 5000
    Rock Hard Felt Strop loaded with .25 micron polychrystalline diamond
    Tsubiki oil.

    Mioroshi? Love it!! Best knife for salmon in my opinion.
    would you recommend one over a standard deba?

  9. #9
    Deleted
    Last edited by Grunde; 03-27-2014 at 08:42 AM. Reason: Statements was based on faulty premises

  10. #10
    Wow. That is nice work man! Something to aspire to.
    Did you take classes?

    I'm relatively new at this forum, and I'm very eager to dive deeper into the deep pool of knife sharpening. Can you tell us why you chose that lineup of stones?
    What other videos do you recommend? Or books? Or sites..

    Best
    Grunde

Posting Permissions

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