polishing takobiki honyaki by traditional method

[DAMIAN KORDIĆ]

 

[never mind]

Buddy, how many years have you done hand polishing? How long is this takobiki? Nice work!

 

[DAMIAN KORDIĆ]

takobiki is 360mm. this is actually first traditional sword polish method I did. I am new to this sport. so far I polished and flattened 6 honyaki knives and few kasumi so pretty much I am novice. thanks.

 

[DAMIAN KORDIĆ]

today I wanted to make it better but all I did is scratches all over the place so had to go step back on hazuya and jizuya. after that mixed nugui a bit different than yesterday and got different results.

 

[DAMIAN KORDIĆ]

photo with flashlight

 

[geoff_nocon]

Damn thats amazing

 

[DAMIAN KORDIĆ]

Damn thats amazing

thanks Geoff!

 

[JBroida]

takobiki is 360mm. this is actually first traditional sword polish method I did. I am new to this sport. so far I polished and flattened 6 honyaki knives and few kasumi so pretty much I am novice. thanks.

be careful of the flattening... of course getting rid of high and low spots is necessary to polish well, but flat bevels are not. You will find that nearly all japanese knife makers recommend some kind of hamaguri (convex) edge.

 

[DAMIAN KORDIĆ]

be careful of the flattening... of course getting rid of high and low spots is necessary to polish well, but flat bevels are not. You will find that nearly all japanese knife makers recommend some kind of hamaguri (convex) edge.

thanks for advice! by the way I watched your videos. very helpful.
this is only my personal observation.
regarding single bevel knives it is almost impossible to flatten wide bevel knife like usuba because you will need to sacrifice a lot of material and probably make the edge very thin. but the sharpening is much easier and faster with flat bevels (single bevel knives). thats what I noticed in my short working on traditional japanese knives. all advices are more than welcome! thanks

 

[JBroida]

Sharpening with flat bevels can absolutely be less time-consuming, but there are benefits to the convex style of sharpening I used, in the sense that you have independent control of the shinogi line and edge and targeting certain areas is easier. Also ease of sharpening at the cost of overall performance is not necessarily worthwhile in my mind.

 

[DAMIAN KORDIĆ]

hamon details

 

[Kippington]

Gorgeous work my friend!

 

[DAMIAN KORDIĆ]

Gorgeous work my friend!

thanks