Learn how to sharpen a traditional, single bevel Japanese knife. In our Single Bevel Knife Sharpening Guide you will learn all the terminology and our technique on how to sharpen a single bevel knife. Click MORE for more details about this Advanced Sharpening Guide.
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SINGLE BEVEL KNIVES
Single bevel is the next level. Traditional Japanese kitchen knives (yanagiba, deba & usuba) are single bevel, meaning they are ground and sharpened on only one side of the blade, while the other side of the blade is slightly concave (giving the appearance of being flat, but it is not). Due to their geometry, they are sharper than the more common double bevel knives. They require special cutting techniques that we normally don’t use in Western cuisines. Also, they require more maintenance as they are normally made of high carbon steel knives, so they will develop patina and start rusting if not maintained regularly.
Single bevel knives are highly specific, task-oriented knives (think sushi and special vegetable cuts and decorations). Not for everyone, but highly rewarding for those that seek a new level in their cooking activities, either at home or in a professional kitchen.
Sharpening single bevel knives requires a special technique. In our video, we will cover Japanese single bevel terminology and cover all the steps on how to properly sharpen a single bevel knife.
Follow Luka, founder of SharpEdge and self-proclaimed master sharpener, in his step-by-step Advanced Single Bevel Knife Sharpening Guide.
For Beginner's Guide to Knife Sharpening go to: sharpedgeshop.com/sharpening
Thoughts, feedback & your experiences are welcomed and appreciated in the comments below!
CREDITS:
Screenwriters: Luka Grmovšek, Čedo Mugoša
Director: Čedo Mugoša
DOP, Camera: Jure Kotnik
Graphics: Jure Kotnik
Editing: Čedo Mugoša
Sound Engineer: Vjekoslav Mikez - Veko (TOTALNO sound)
Voice Over: Sašo Prešeren
Knife Sharpener: Luka Grmovšek
Soundtrack: Epic Spaghetti Western (https://audiojungle.net/item/epic-spaghetti-western/7024354)
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