99/1 Edges

Discussion in 'Sharpening Station' started by Alex M.S., Aug 9, 2018.

  1. Aug 9, 2018 #1

    Alex M.S.

    Alex M.S.

    Alex M.S.

    Member

    Joined:
    Jul 29, 2018
    Messages:
    13
    For highly asymmetric grinds like 99/1 why do we deburr on the “flat” side instead of actually sharpening and trying to form a small burr on the opposite side? At what ratio do we start actually sharpening both sides, about 80/20?

    Just curious as to what the rationale is behind this. These 99/1 edged knives aren’t treated like a true double edged grind but they aren’t treated like a single edged grind with a hollow ground ura either. They are unique in their own classification in a sense, am I wrong?

    Any input or opinions appreciated.
     
  2. Aug 9, 2018 #2

    panda

    panda

    panda

    O.G.

    Joined:
    Dec 3, 2012
    Messages:
    5,365
    Location:
    south florida
    Those are junk, why bother.
     
  3. Aug 10, 2018 #3

    BloodrootLS

    BloodrootLS

    BloodrootLS

    Professional Craftsman

    Joined:
    Oct 18, 2012
    Messages:
    136
    This, or something quite similar is what many honesukis are from what I’ve seen. Seems to have its purpose, no? I also know some very talented pros who use this approach on their slicers. Different strokes for different folks?
     
  4. Aug 10, 2018 #4

    Pensacola Tiger

    Pensacola Tiger

    Pensacola Tiger

    Founding Member

    Joined:
    Feb 28, 2011
    Messages:
    5,687
    Because deburring the "1" side of a 99/1 is all that is needed. If you raised a burr, you would have, at best, a 95/5 edge.

    From a practical standpoint though, putting a small bevel on the flat side improves edge stability. I have a couple of 99/1 knives (a honesuki and a pettysuki) and I raise the spine just a bit when sharpening the flat side.
     
    Last edited: Aug 10, 2018
  5. Aug 10, 2018 #5

    Alex M.S.

    Alex M.S.

    Alex M.S.

    Member

    Joined:
    Jul 29, 2018
    Messages:
    13
    Many hankotsu and honesuki have factory 99/1 edges. I suppose this eases getting as close to the bone as possible (IE boning out chicken thighs) without actually gliding along on the bone like a western boning knife.
     
  6. Aug 10, 2018 #6

    ThEoRy

    ThEoRy

    ThEoRy

    Well-Known Member

    Joined:
    Feb 28, 2011
    Messages:
    4,589
    They aren't treated like a traditional double bevel knife because they are different.

    They aren't treated like traditional single bevel knife because again they are different.

    A few simple edge trailing strokes with the spine clicked up a notch is all that is needed. And in my experience it does generate a burr.

    This is what I do.


    Wrong.

     

Share This Page