Thread: honing a different edge

I just picked up a Japanese kitchen knife that only has a bevel on one side like a Japanese razor the other side is flat. Can someone tell me the correct method for sharpening this type of blade?

I 'm sure someone will chime in with first hand experience,
but I would expect that the knife must be honed at the bevelled side only. (the same like a chisel) Never hone under an angle at the flat side. You cannot put back on what you have removed, and I highly suspect that the main idea is to keep to flat side, well eh, flat.

Best regards,
Bart.

just make back strokes ones a while on flat side to take bur out.

Keep the blade single bevel. Like the above poster said just make light back strokes on the flat side to take off the burr from sharpening the single bevel.

what kind of knife?
Yanagi , deba, nakiri?
typically you put the bevel fleat on the stone and sharpen till you get a bur, then a few passes on tha back till the bur is gone.
It is also good to put a microbevel. The back is concave and should not be sharpened the same as the front.

For a lot more info on all that che this forum out:
In the Kitchen (Topic list) - Knifeforums.com - Intelligent Discussion for the Knife Enthusiast - Powered by FusionBB

if you want it pro sharpened this is your guy:
Japanese Knife Sharpening

He is a very well known and respected member of the KF.
Darwenchef here can also help you he has yanagiba (s) as far as I know.