Anatomy japanese single edged knives traditionally japanese knives were single bevel and featured the same grind with three key parts.
Single bevel knife sharpening.
First get yourself a coarse whetstone for sharpening and a finer grit stone around 8000 grit for the finishing process.
This enables you to use the blade right out of the box and to be able to touch up the edge using a smooth hone or 6000 grit whetstone.
If you have a single bevel knife.
Single bevel knives also known as chisel edge are only sharpened on one side.
The name and terminology may be a bit intimidating for some but sharpening a single bevel knife is a simple affair requiring a few steps.
As there is only one bevel these knives require less work to sharpen.
Although it s quite uncommon to see a single bevel pocket knife this sharpening style is popular among asian chef knives.
Time consuming forging techniques known as hon kasumi and hon yaki ensure our hocho will take and hold an edge impossible to obtain with any western.
A single bevel knife is much easier to bring to an extremely thin sharpness and it is sometimes referred to as a chisel edge.
We go over the steps involved in sharpening hamaguri edges the importanc.
Single bevel knives also known as chisel edge are only sharpened on one side.
What angle do you sharpen a single bevel knife.
Single bevel and double bevel knives are easy to distinguish since the difference is that single bevel is only angled on one side of the blade and double bevels are angled on both.
The hocho is an important part of japanese culture and is highly valued as a gift item for weddings and other important social events.
The kanji characters for hocho are a synonym for symbol of wealth.
This produces a very fine or sharp edge which is essential when cutting delicate fish seafood meat and vegetables.
In this video i demonstrate the basic concepts of sharpening single bevel knives.
The sharpening of a single bevel knife is relatively simple and easy to execute.
Knives with a single bevel can make extremely thin.
The edge bevel can be extremely thin 0 degrees on one side and 15 degrees on the other.
The shinogi surface the urasuki and the uraoshi.
Although it s quite uncommon to see a single bevel pocket knife this sharpening style is popular among asian chef knives.
Knives with a single bevel can make extremely thin.
It wasn t until japan began modernizing in the late 19th century and early 20th century and when they began incorporating western culture in to theirs that they started crafting double beveled knives.
A single bevel knife can benefit from a sharpening angle anywhere from 15 17 degrees.
For japanese knives the bevel is only formed on one side.
The knife can be found in most household kitchens and mid range restaurants.
With practice the knife can be used adequately for sophisticated cutting though not as good as single bevel knife.
