Hi all,
Looking for some advice/tips in sharpening my yanagi. Have referenced JKI's YT videos for a lot of my sharpening but still have some trouble getting a sharp edge on this knife.
I currently own a Masamoto KS yanagi. It was shipped to me with a factory microbevel. I have tried my best to maintain that factory edge/ bevel (Maybe not the smartest choice), but didn't realize how dull my knife was, until I used a coworkers yanagi. I mainly use the knife for cutting fish.
I feel that I have to strop and/or sharpen with excessive pressure at an extreme angle (45°+) just to get a slight burr, and the final edge isnt really sharp (edge doesn't catch on my thumbnail). Feels like it dulls rather quickly as well; doesn't last an entire shift.
I have utilized the sharpie method, but I can't touch the cutting edge/microbevel, unless I hold the knife at at extreme angle as referenced above.
I currently have access to the following stones:
#400 cerax
#1000 king deluxe
#5000 suehiro Rika
#6000 king (?)
How should I approach this? Should the cutting edge be ground down on a coarse stone, to shave off enough metal so that I can reach a zero ground bevel via hamaguri sharpening? I'd like to maintain the blade geometry as much as possible.
Any tips/advice would be greatly appreciated.
Looking for some advice/tips in sharpening my yanagi. Have referenced JKI's YT videos for a lot of my sharpening but still have some trouble getting a sharp edge on this knife.
I currently own a Masamoto KS yanagi. It was shipped to me with a factory microbevel. I have tried my best to maintain that factory edge/ bevel (Maybe not the smartest choice), but didn't realize how dull my knife was, until I used a coworkers yanagi. I mainly use the knife for cutting fish.
I feel that I have to strop and/or sharpen with excessive pressure at an extreme angle (45°+) just to get a slight burr, and the final edge isnt really sharp (edge doesn't catch on my thumbnail). Feels like it dulls rather quickly as well; doesn't last an entire shift.
I have utilized the sharpie method, but I can't touch the cutting edge/microbevel, unless I hold the knife at at extreme angle as referenced above.
I currently have access to the following stones:
#400 cerax
#1000 king deluxe
#5000 suehiro Rika
#6000 king (?)
How should I approach this? Should the cutting edge be ground down on a coarse stone, to shave off enough metal so that I can reach a zero ground bevel via hamaguri sharpening? I'd like to maintain the blade geometry as much as possible.
Any tips/advice would be greatly appreciated.