sharpening a sushi knife

[rokspydr]

Hi all, I am sharpening the sushi knife I just finished and I am not getting it sharp enough. It is a japanese grind (on one side only) is there a special way to do it? It is made of A2 so it should be scary sharp, right?

thank's, Marc

 

[Daniel Koster]

First things first - if it's one-sided, you should be sharpening only on that side (that's ground).

Sharpen through the various grits and then lightly strop the burr off the back by running it flat down a piece of leather, hardwood, stiff cardboard, etc.


That should make it sharp. :thumbup:

 

[Alan Molstad]

try this link
http://www.metrokitchen.com/cutlery/japanese_knives/care.html

 

[Stacy E. Apelt - Bladesmith]

I flatten the back first.Just lay it flat on the stone ( a large diamond stone works well here,but whatever you use - make sure it is FLAT) and lap it flat. Take it to as smooth a finish as you like.I usually stop at 600 (mirror polish and Japanese edges do not go together).Go to the cutting side and set the angle at the desired pitch.Use a very acute angle,so the bevel climbs up the side 3/4 of the way up.Take this surface to 600. Flip the blade back on the back and give it a few lapping strokes to take off the back wire. Go back to the front side and lift the blade a little (about 5 degrees more than it is ground at) and give it a couple of light strokes. This sets a micro secondary bevel.Strop the blade on a charged leather strop.First a couple of strokes on the back,then a few good strokes on the front. The hair on your arm will fall off in terror of this edge ,before it gets even close to them.
Stacy

 

[John Frankl]

What Stacy said.

You are basically using the same steps used sharpening a chisel or plane iron. The reason I say this is because there is a lot of good info out there for sharpening wood working tools.

John

 

[rokspydr]

I appreciate the advice I think I got it now. Yep it's scary sharp shaves better than a razor.

Thank's, Marc