Chisel Grind Sharpening

Andrew Colglazier

Andrew Colglazier

Joined
Sep 14, 2006
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I bought my wife (at her request) a Japanese vegetable knife like this one -
01.001.80.jpg


As you can see, it is a right hand chisel grind. I really don't have any idea how to sharpen this knife as I don't own any chisel grinds but this one. May I have some tips, please?

Thanks!

Andy
 
For those knives I would suggest a good set of water stones. :thumbup:

Basically you sharpen one side and knock the burr off the back.
 
you need to check into the paper wheels. you could maintain the edge a lot longer with just the paper buffing wheel and not have to remove any metal for some time unless you nick the edge.
 
I reckon you could treat it like half a scandi... but like Josh said, there'd be need to trim the burr off. I think you basically lay the bevel of the chisel grind flat on your stone/ceramic/sandpaper sharpening medium. Had a deba-bocho that was the mainstay of my kitchen about four years back.
 
C.S. Graves said:
I reckon you could treat it like half a scandi... but like Josh said, there'd be need to trim the burr off. I think you basically lay the bevel of the chisel grind flat on your stone/ceramic/sandpaper sharpening medium. Had a deba-bocho that was the mainstay of my kitchen about four years back.
Click to expand...

Believe it or not, I don't own any sharpening stones. I do have a big ceramic rod I bought from Ragnar a few years ago. :o

Andy
 
Check the way the edge is sharpened right now. If i'm not mistaken they sharpen the entire beveled side, if it's only sharpened at the very edge though you can probably keep sharpening it like that without issue. If the whole bevel is the edge, waterstones, sharpen the bevel side flat to the stone then lay the concave/back of the blade flat and pull it across the stone to knock the burr off.
 
Andrew Colglazier said:
Believe it or not, I don't own any sharpening stones. I do have a big ceramic rod I bought from Ragnar a few years ago. :o

Andy
Click to expand...

:eek: Andrew!

Hmm, a ceramic rod may be more challenging because of its shape. Not impossible, just a bit more difficult. There's always good ol' economical strip of wet/dry sandpaper on a flat surface as an altenative.
 
The Emerson website has an excellant link on how to sharpen chisel ground blades.
Joshk explains it well. Just sharpen the bevel and knock the burr off the back.
 
Josh K said:
For those knives I would suggest a good set of water stones. :thumbup:

Basically you sharpen one side and knock the burr off the back.
Click to expand...

I agree waterstones are almost a must to sharpen a bevel of that size, though you could also use lapping flim on a flat surface but I would stick with waterstones.... more traditional.
 
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