Kamisori honing -Video

I was making some videos for a contest on another forum and decided to shoot one of honing a kamisori and one of honing a western straight.
Both videos are of honing on a finishing hone.
The kamisori needed the bevel set towards the heel, that was done fully on the finishing stone with Koma nagaura.

http://www.youtube.com/watch?v=wR5Od...ature=youtu.be

http://www.youtube.com/watch?v=WHI4wbTgX6Q

Nice videos! What is the loop you use to look at the blade?

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Originally Posted by Happybill

Nice videos! What is the loop you use to look at the blade?

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It is a scope like this one
SE Illuminated Pocket Microscope 30X: Amazon.com: Industrial & Scientific

That is a different technique than I have seen on the Kamisori to point.
Questions

Have you done them the more traditional way? (ie. 10/1 or 7/1/ or 5/3)

If so what led you to this method and why have you stuck with it?

New to Kamisori here :D And thanks for the post

Quote:

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Originally Posted by pfries

That is a different technique than I have seen on the Kamisori to point.
Questions

Have you done them the more traditional way? (ie. 10/1 or 7/1/ or 5/3)

If so what led you to this method and why have you stuck with it?

New to Kamisori here :D And thanks for the post

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I have done them all kinds of ways, 1:1 works fine for me. I think the geometry of the blade allows for that ratio.

Unrelated to my reasoning, recently I watched a video of Miszouchi- San (he is the maker of Iwsaki kamisori) honing kamisori and he uses 1:1 ratio.

Now in light of your question I wonder, why 10:1, 10:3, 5:3, 7:3 etc are considered traditional ratios. Were they demonstrated by Japanese barbers? I do not know.

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Originally Posted by mainaman

Now in light of your question I wonder, why 10:1, 10:3, 5:3, 7:3 etc are considered traditional ratios. Were they demonstrated by Japanese barbers? I do not know.

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Makes two of us,
The one I received recently only needed a light touch up.

I may take it back to the hone to see if the edge will improve.

not that it is not great already but will be a great measure between methods.

Thank you Stefan

The closest thing I found to traditional advice was the 15:3 on the Henkotsu insert.

Attachment 130611
http://i.imgur.com/jnwOoOt.jpg for bigger version

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Originally Posted by Tierdaen

The closest thing I found to traditional advice was the 15:3 on the Henkotsu insert.

Attachment 130611

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Please please please, can you translate all of that?

I've also wondered where the ratio thing comes from, I go more 1:1 sort of exactly like Mainaman (except for the music).
It's easy to see the steel part and if I see it needs it I do more honing on the back.

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Originally Posted by Lemur

Please please please, can you translate all of that?

I've also wondered where the ratio thing comes from, I go more 1:1 sort of exactly like Mainaman (except for the music).
It's easy to see the steel part and if I see it needs it I do more honing on the back.

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Sorry for the delay. Not very good at Japanese, but the important parts are:

本床向最高級品で切れ味抜群です (For barbershop use...? unsure of translation of 本床向), highest quality product with outstanding sharpness (cutting flavour).

ウラ押１５回オモテ３回の割合で刃付けして下さい Please sharpen with a ratio of 15 passes pressing on the ura to 3 passes [pressing] on the omote.

The rest is address/business info.

Just because of this thread I shot these pics the other day while honing a few Kamisori, on the chance that there is more info here, Many Thanks "T" for your efforts :tu
They are much appreciated

Seems this was a Kamisori last few days :) 5 different ones across the hones


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