On Japanese-style knives that are beveled on only one side of the sharp
edge, do you steel both sides of that edge or only the beveled side?

--

On Wed, 22 Dec 2004 03:28:06 GMT, Stark > wrote:

>On Japanese-style knives that are beveled on only one side of the sharp
>edge, do you steel both sides of that edge or only the beveled side?
If you are going to use a steel, you should steel both sides, but the
angle of the blade to the steel should be much lower for the flatter
side.

After considerable experimenting and reading what I could find on the
subject, I've pretty much quit using a steel. When the knife is not as
sharp as I want, I run it over a ceramic rod for just a few swipes. If
that doesn't do the job, it's time to get out the sharpener.

For double bevel knives of intermediate size, I use a 17 degree angle
on both sides. For single-bevel Japanese knives, I use a somewhat
higher angle on the beveled side and a very low angle on the flatter
side. The first time I sharpen a particular Japanese knife, I try to
match my sharpening angle to the original bevel and note what I did.
It's pretty tedious, as I have to change the angle when moving from
side to side. It's worth the trouble, though, for the the couple I
have, as these things are a pleasure to use.

I definitely would not run single-bevel knives through an electric
sharpener.

Cheers,

Leonard

"Stark" > wrote in message
...
> On Japanese-style knives that are beveled on only one side of the sharp
> edge, do you steel both sides of that edge or only the beveled side?
>
> --

Both sides.


--
Peter Aitken

Remove the crap from my email address before using.

In article >, Leonard Lehew
> wrote:

Thanks. I was using "steel" generically; I actually hone with the finer
of a two-size Crock Stick gizmo. And I've been informed that my Shun
Santuko is actually beveled on both sides. A closer inspection seems to
confirm, but the right side certainly seems to be more beveled. I hope
that's not a flaw in my fabulous knife, or my faltering eyesight.

In article >, Leonard Lehew
> wrote:

Thanks. I was using "steel" generically; I actually hone with the finer
of a two-size Crock Stick gizmo. And I've been informed that my Shun
Santuko is actually beveled on both sides. A closer inspection seems to
confirm, but the right side certainly seems to be more beveled. I hope
that's not a flaw in my fabulous knife, or my faltering eyesight.

Stark wrote:
> In article >, Leonard Lehew
> > wrote:
>
> Thanks. I was using "steel" generically; I actually hone with the finer
> of a two-size Crock Stick gizmo. And I've been informed that my Shun
> Santuko is actually beveled on both sides. A closer inspection seems to
> confirm, but the right side certainly seems to be more beveled. I hope
> that's not a flaw in my fabulous knife, or my faltering eyesight.

It is not a flaw. It is about "right-handed." Quit obsessing, otherwise,
you'll not enjoy your knife (of course, that might not be a bad idea,
then you could sell it to one of us at a dime a dollar).


jim

In article >, JimLane
> wrote:

> Stark wrote:
> > In article >, Leonard Lehew
> > > wrote:
> >
> > Thanks. I was using "steel" generically; I actually hone with the finer
> > of a two-size Crock Stick gizmo. And I've been informed that my Shun
> > Santuko is actually beveled on both sides. A closer inspection seems to
> > confirm, but the right side certainly seems to be more beveled. I hope
> > that's not a flaw in my fabulous knife, or my faltering eyesight.
>
> It is not a flaw. It is about "right-handed." Quit obsessing, otherwise,
> you'll not enjoy your knife (of course, that might not be a bad idea,
> then you could sell it to one of us at a dime a dollar).
>
>
> jim

Not even a slim chance. I'm enjoying it and want to keep enjoying it.

Stark wrote:
> In article >, JimLane
> > wrote:
>
>
>>Stark wrote:
>>
>>>In article >, Leonard Lehew
> wrote:
>>>
>>>Thanks. I was using "steel" generically; I actually hone with the finer
>>>of a two-size Crock Stick gizmo. And I've been informed that my Shun
>>>Santuko is actually beveled on both sides. A closer inspection seems to
>>>confirm, but the right side certainly seems to be more beveled. I hope
>>>that's not a flaw in my fabulous knife, or my faltering eyesight.
>>
>>It is not a flaw. It is about "right-handed." Quit obsessing, otherwise,
>>you'll not enjoy your knife (of course, that might not be a bad idea,
>>then you could sell it to one of us at a dime a dollar).
>>
>>
>>jim
>
>
> Not even a slim chance. I'm enjoying it and want to keep enjoying it.


Awww, shucks! ;->

jim

Stark wrote:
> In article >, JimLane
> > wrote:
>
>
>>Stark wrote:
>>
>>>In article >, Leonard Lehew
> wrote:
>>>
>>>Thanks. I was using "steel" generically; I actually hone with the finer
>>>of a two-size Crock Stick gizmo. And I've been informed that my Shun
>>>Santuko is actually beveled on both sides. A closer inspection seems to
>>>confirm, but the right side certainly seems to be more beveled. I hope
>>>that's not a flaw in my fabulous knife, or my faltering eyesight.
>>
>>It is not a flaw. It is about "right-handed." Quit obsessing, otherwise,
>>you'll not enjoy your knife (of course, that might not be a bad idea,
>>then you could sell it to one of us at a dime a dollar).
>>
>>
>>jim
>
>
> Not even a slim chance. I'm enjoying it and want to keep enjoying it.


Awww, shucks! ;->

jim

Both sides, but at different angles.

Steve
Sharpening Made Easy: A Primer on Sharpening Knives and Other Edged
Tools by Steve Bottorff
Copyright January 2002 Knife World Publications
www.sharpeningmadeeasy.com


Stark wrote:
> On Japanese-style knives that are beveled on only one side of the sharp
> edge, do you steel both sides of that edge or only the beveled side?
>
> --