- Joined
- Nov 16, 2002
- Messages
- 9,948
Or Mizuno Tarenjo Wa-Gyuto...
[youtube]rTxFtK4shVY[/youtube]
[youtube]rTxFtK4shVY[/youtube]
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How C-Dawg sharpens a Reese's
- Thread starter thombrogan
- Start date
Awesome video, thanks for the link. What angle do you think he sharpens to? It looks like around 10 degrees per side to my eye. Also, what is the grit level of his last stone?
His technique is interesting. It's more horizontal (along the edge) than my sharpening (which is more perpendicular to the edge). I like that he makes better use of the enitire benchstone surface than me. On larger knives like that, I usually do the heel and tip of the blade in two different strokes. I'll try it this way and see what develops.
His technique is interesting. It's more horizontal (along the edge) than my sharpening (which is more perpendicular to the edge). I like that he makes better use of the enitire benchstone surface than me. On larger knives like that, I usually do the heel and tip of the blade in two different strokes. I'll try it this way and see what develops.
hello! i don't post here much, and since thom asked to post the video here, i thought i'd swing by.
the angle, if i had to guess would be around 7 on the face side and 8.5 on the back. i'm not too sure about the specific angles, but it's a 60/40 grind.
kitayama stone is listed as a 8000-12000 grit stone. how this works, i have no clue, but it's a good stone and works for me (hehe, not too many things DON'T work for me, look at my 6k stone : P)
but yeah, i don't like to sharpen sectionally because there's too much room for error. this knife is 240mm long. the longest knife i've sharpened was 330mm.
thanks for watching! : )
-c
the angle, if i had to guess would be around 7 on the face side and 8.5 on the back. i'm not too sure about the specific angles, but it's a 60/40 grind.
kitayama stone is listed as a 8000-12000 grit stone. how this works, i have no clue, but it's a good stone and works for me (hehe, not too many things DON'T work for me, look at my 6k stone : P)
but yeah, i don't like to sharpen sectionally because there's too much room for error. this knife is 240mm long. the longest knife i've sharpened was 330mm.
thanks for watching! : )
-c
C-dawg, thanks for posting here, and for the angle and stone info. I'm eager to try out your technique. I really enjoy being able to see you in action and learn a new way of doing things. I'm going to try it out and see how it works for me. You really have a nice way of using the entire surface of the stone. I bet that leads to much more even wear.
- Joined
- Nov 16, 2002
- Messages
- 9,948
Welcome to the forum, C-Dawg!
Nope, I've suggested a kitchen knife forum for years with unanswered emails. It has even been brought up in the service forum a couple of times.
