Getting rid of the micro bevel on my yanagi

Discussion in 'Sharpening Station' started by Qwerty12345, Dec 27, 2019.

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  1. Dec 27, 2019 #1

    Qwerty12345

    Qwerty12345

    Qwerty12345

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    Hi guys,

    I just recently purchased a 300 mm masamoto yanagiba and it came with the micro bevel. So I believe that if I get rid of the micro bevel, it will show true sharpness. And it’s okay because I won’t be cutting through bones and stuff, just fish meat.
    Anyways, what I’m trying to ask is how can I get rid of it ASAP? I’ve been doing the hamaguri sharpening on it and did touch up the micro bevel on my 6000 stone just a little bit. But it is not sharp at all and feels super dull to me, so I’m trying to get rid of the micro bevel
    Any fast ways to do it? My lowest grit stone is a 1000 gesshin stone. Hopefully I can get some tip.
    Idk if you guys can see it on the picture, but it’s there and I see that tiny bevel! Every time I hit it in the stone I feel like the bevel doesn’t get smaller. And yes I do put my left finger on the edge of the knife. Thank you guys!

    A715A20F-F251-490B-8DB7-E6EA9FA7392C.jpeg
    DCC252D8-5DA5-49C2-8B14-EEB63DCFC6F5.jpeg 7BF52D67-B9A1-4EE2-9F2A-7BB400BC1311.jpeg
     
  2. Dec 27, 2019 #2

    slickmamba

    slickmamba

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    use the sharpie trick to see where you are sharpening
     
  3. Dec 27, 2019 #3

    Qwerty12345

    Qwerty12345

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    This is where I’m at right now after the sharpie trick. It seems so micro to me but so hard to get rid of lol 99CD0C7C-5961-40D7-870A-C1732EB5C613.jpeg 96171569-7276-4E33-B547-7810CAAA8A1B.jpeg
     
  4. Dec 27, 2019 #4

    zizirex

    zizirex

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    put your finger pressure very close to the edge when sharpening. increase pressure if there is no burr.
     
  5. Dec 27, 2019 #5

    Michi

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    I'd probably step down to a 320 stone. Otherwise, it'll take a long time to remove enough metal from the main bevel to get back to the zero-edge grind. You can probably do it by exerting more pressure near the edge, but you'll also convex the main bevel a bit that way.
     
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  6. Dec 27, 2019 #6

    JBroida

    JBroida

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    if you're in la like the profile says, feel free to come in and use some coarse stones here to help speed up the process... i'm back to work on the 6th
     
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  7. Dec 27, 2019 #7

    M1k3

    M1k3

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    What a great offer! I'd take the offer, it's going to save you time, that's including the traveling.
     
  8. Dec 27, 2019 #8

    Qwerty12345

    Qwerty12345

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    Thanks for the offer Jon!
     
  9. Dec 27, 2019 #9

    Caleb Cox

    Caleb Cox

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    Looks like the bevel isn't so micro, so coarse stones or sandpaper on a flat surface will probably be in order. My first single bevel knife was a 300mm Yoshihiro yanagi with an even more extreme "micro" bevel, that required much material to be removed to correct the geometry. Not fun but I learned a lot.
     
  10. Dec 27, 2019 #10

    Benuser

    Benuser

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    Just curious: how have you established it isn't sharp? Have you actually used it with food?
    I'm asking because the feel only may fool you.
     
  11. Dec 28, 2019 #11

    Qwerty12345

    Qwerty12345

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    Yes! I’ve used it on plenty of fishes. Sad to say it was not sharp at all
     
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