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Going to sharpen but confused about my Bevel/Grind.
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Thread: Going to sharpen but confused about my Bevel/Grind.

  1. #1

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    Going to sharpen but confused about my Bevel/Grind.

    I've been oiling my boardsmith board today (I figure I have to use it, even though it looks so nice just sitting on the counter) and I thought I should sharpen my Yoshihiro 240mm since I haven't since I bought it. However this is where I'm a little confused, I thought it had a 50/50 bevel but to me it looks like a chisel grind.


    I'm going to be a using a King 1000 stone, my only stone atm. Any help with angles and such would be greatly appreciated!

  2. #2
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    JBroida's Avatar
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    The yoshihiro knvies are 50/50 with regard to the sides of the knife, but the bevel is about 80/20 or so. If you want to even it out, sharpen more on the smaller bevel side until the edge shifts toward the center and the bevels are more equal. It may take a little time on the king 1k, but it should be too bad. Feel free to bug me if you have any questions.

    -Jon

  3. #3
    The alleles created by mutation may be beneficial

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    The grind looks to be about 50/50. What you're looking at is the edge bevel which is obviously asymmetric, just spend more time sharpening on the left side of the knife until you get it where you want it.

    Edit:
    Jon replied before I could...

  4. #4

    JohnnyChance's Avatar
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    You don't have to do it all at once either, each time you sharpen you can spend a little extra time on the smaller bevel until it is more to your liking.
    "God sends meat and the devil sends cooks." - Thomas Deloney

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    Thanks for the replies everyone, I thought I might have been remembering our conversation incorrectly Jon so thanks for clearing that up. Would the edge bevel have anything to do with the food sticking to the knife or the knife pulling to the left when cutting?

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    Senior Member Crothcipt's Avatar
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    here is a link about asymmetry, and what you are going through.
    http://www.kitchenknifeforums.com/sh...-The-REAL-DEAL

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    Quote Originally Posted by scotts View Post
    Thanks for the replies everyone, I thought I might have been remembering our conversation incorrectly Jon so thanks for clearing that up. Would the edge bevel have anything to do with the food sticking to the knife or the knife pulling to the left when cutting?
    the edge can effect the pulling but not the sticking... thats the side grind

  8. #8
    The alleles created by mutation may be beneficial

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    Quote Originally Posted by scotts View Post
    Thanks for the replies everyone, I thought I might have been remembering our conversation incorrectly Jon so thanks for clearing that up. Would the edge bevel have anything to do with the food sticking to the knife or the knife pulling to the left when cutting?
    It definitely could. The wider (or taller, depending on what angle you are looking at your knife from) your edge bevel is the more likely it is to cause steering issues. The flip side of that is that you can sometimes get less stickage from food product. Finding the balance is a pretty personal thing but it is easy to play around with it once you get a little more practice in on the stones.

  9. #9

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    I just finished sharpening my knife, I kept at about 12 degrees for the face (right side) and marked with a sharpie then ground the mark away and tried to feel for the burr (I had a tough time feeling it). Then I flipped the knife over and did the same but half as many strokes (Which I now question if that is right based on the Asymmetry post I just re-read). I used some paper towel like a cork to get rid of the burr, or at least that was my intent. All I know is my knife seems sharper so I must be doing something right. I then sharpened all the Henckels sitting in my kitchen which I found much easier to feel the burr (softer steel?) at a larger angle and equal strokes on each side. They're WAY sharper now but still not as sharp as my Yoshihiro .

    Whether the blade is facing towards you or away (I found it easier to face it away), and whether you work at the knife in sections or the entire blade at once (I did sections), is it basically personally preference? Oh and your sharpening skills make me envious Jon (I was looking at your youtube channel).

  10. #10
    Senior Member ThEoRy's Avatar
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    I used to sharpen with both hands blade facing towards. Now I just hold the handle in my right hand only and flip the blade. For me personally, it's just easier to keep my handles grit and swarf free that way without switching hands.

    Personal preference.
    Starting this harvest I'm a starving startling artist/
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