Chefknivestogo Forums

Thanks Taz. So two threads one stone as the saying nearly goes. My Naniwa Omuratu has arrived today and this is the perfect project to give it a thorough test drive!!!

Thanks Taz, you are right about the hollow so I think the biggest issue is literally the width of the shoulders.

Yeah, if you start flattening/thinning the blade road, you may find dips and ripples. If you keep going at the same angle, but the time you remove/flatten those out fully, the blade profile/height will have changed, so changing the angle of the blade road itself and bringing it higher up the blade ...

I think it really depends what you're after. Thinning a bit behind the edge and easing the shoulders should help performance a lot without turning into a life's work. I've done this on similar knives. If you really want to move up the shinogi with stones, you can..., but it will be a lot of work; a...

Here are a couple of photos, sorry for the quality: -





I think spending some time reducing the shoulders is the way forward.

Thanks taz, I will try and get a photo next time I m home when it is light. I think you highlight a really important point in that if I start as I describe above and then keep checking with test cuts on some dense produce, knocking the shoulders off may make enough of an impact instead of full on ze...

Hi I want to start work on thinning a 270mm Heiji Gyuto that I have. It has a zero grind but is a bit of a ‘Carrot Cruncher’ at the moment and will benefit from some thinning. So my thought process is that essentially I need to put the knife flat on the stones and apply pressure down and forwards to...

Update - started on my SG120 and after 10 minutes I still didn’t have a consistent burr along the whole edge. Moved down to 80 grit diamond plate and created a full length consistent burr within a minute or 2. I then went back to the SG120 and finished on the SG1000. Angle was between 20 and 25 (use...

Hi Bill, I haven’t used it that much and not for a while but it’s a keeper for me. IIRC it definitely isn’t the fastest coarse (ish) stone albeit I am probably comparing it with coarser stones and therefore not a level playing field. It feels great though to sharpen with.

Thanks guys, some very useful advice here. Much appreciated.

Hi all I purchased a Japanese butcher’s cleaver in SK5 some time ago. It wasn’t expensive and was discounted to reflect the less than perfect handle. Clearly you do not need a razor sharp edge, it is more about the geometry and weight of the knife. It has no edge to the knife at all, but that got me...

Will do Sam. Should arrive just ahead of the Christmas holidays so hopefully will find some time to give it a good test. I have at least 3 knives that would benefit from some thinning!!

Omuratu has been ordered. Should be with me in a few weeks!!

Hey Gareth. I’ve been working on finding some similar stones as well. It has been difficult as our dear friend has been greatly missed😢 As we carry on in our world of sharpening, I’ve been looking to Suehiro flavors for new foundational stones. They have been decent though nothing I’ve found can fu...

I don't spend a lot of time at these course grits but I just came across a stone from Naniwa called the Omurato which is 150 grit, fairly cheap, and made of silicon carbide. I like the sandpaper idea myself because it's available locally but I just wanted to mention this. If anyone has the opportun...

My name is Gareth…..and I have a spreadsheet too!! The number is 74. Gyuto - 57 Nakiri - 2 Sujihiki - 3 Petty - 2 Paring - 4 Honesuki/Butchers - 3 Yanagiba - 1 Mioroshi Deba - 1 Güde Bread Knife - 1 Sold - 28 I started collecting in 2015 and started off with 4 knives, a TF Maboroshi 210 western, a O...

The comments say that people regularly ask about the paste (and the cutter and the grinder for that matter) but that he doesn't answer. It's some sort of polishing compound for sure but there are so many out there. Check out this polishing kit from Suehiro I came across: https://www.suehiro-toishi....

Sorry, I have no guesses, but I watched the video.. I can't help but ask why? Why did they feel the need to turn it into a bunka. I couldn't find the comment section but I figure maybe someone has asked already? I have no idea. I have watched quite a few of his videos and he seems to achieve some f...

Hi all More a polishing question than sharpening question. I was just watching one of the Knife Repair videos on YouTube and he uses a sequence of polishing/abrasive pastes starting at around 5:06 minutes. In other videos, I have seen him use a blue paste, a red paste and a cream/light grey paste. I...

Thanks Bob, I hadn’t noticed that the OP had gone. I did have the Shiro Kamo Nakiri and sold it to a friend as he really wanted it albeit I would have been very happy to have kept it. I did replace it with the same in a 240mm Gyuto. I am not a heavy user of Nakiri hence why I only have 2 Nakiri vs 5...