Tormek Community

In the Shop => Knife Sharpening => Topic started by: Sharpco on October 14, 2018, 01:09:13 pm

Title: Sushi knife sharpening idea
Post by: Sharpco on October 14, 2018, 01:09:13 pm
I came up with the idea for Sushi knife sharpening today.

MB-100(Multi base) and CBN wheels(or Diamond wheels) are needed.

It seems possible to grind whole bevel of sushi knife.
Title: Re: Sushi knife sharpening idea
Post by: RichColvin on October 14, 2018, 07:56:27 pm
Youngbin,

Why is a flat grind matter for sushi knives?

Kind regards,
Rich
Title: Re: Sushi knife sharpening idea
Post by: Ken S on October 14, 2018, 09:55:28 pm
Rich,

I believe some Japanese knives are ground with a single bevel and a hollow on the non beveled side. They are traditionally sharpened with a water stone grinding only on the non beveled side. This is very much like using a hollow grind on a chisel or plane blade on western tools, except that the entire width of the knife becomes the hollow area. By sharpening these blades every day, the time involved with each session is not excessive.

I may be wrong, however, I would leave this kind of knife to flat water stones. If I was sharpening professionally, I would have the fee reflect the amount of starting dullness.

Ken
Title: Re: Sushi knife sharpening idea
Post by: Sharpco on October 14, 2018, 10:55:19 pm
Youngbin,

Why is a flat grind matter for sushi knives?

Kind regards,
Rich

Hello Rich.

Japanese sushi knife has single wide bevel. Asian believes that whole bevel must be grinded. Flat and slightly convex is OK, but concave edge is not.