Thread: Hey y'all!

Hey guys! My name's Zak and I've been wet shaving for about 7 years now. I got a straight when I first started (I was an aspiring chef and if I'm going to learn to keep my knives razor sharp why can't I learn to keep a razor razor sharp?) but I was a young fool and didn't respect the learning curve and need for care that comes with the territory and abandoned it quickly. Now after a few years of DE shaving and learning to take care of my wonderful Japanese cooking knives, I decided to take the plunge back into it. I got a Naniwa Super 12k and cleaned up my old razor and am getting fantastic shaves (and I'm less than ten shaves into my learning, can't wait to see how I do in a few months!)

Anyway, hope you are all having great days and I am excited to never stop learning about this great art.

Hi and welcome. Sounds like you have done some research but any questions feel free to ask

Hi Zak. While I'm not a chef I also like to keep my knives super sharp.

I had the European style bevel on all my knives but honed the all down to the Japanese style. It took a while but it was worth it. Welcome to SRP

Most of my knowledge comes from DE shaving and chef knife sharpening, so I've got a long ways to go still. Can't wait to ask every question imaginable, just as soon as I figure out what to ask!

When you say Japanese bevel, how do you mean? I've seen plenty of knives come from factories in the East and West with both single and double bevels. Do you mean that you've made an asymmetrical bevel? My main work knives are Japanese but I've never gotten to play around with asymmetrical knives, sadly.

A picture might help

I would say the European blades is depicted by B and the Japanese by A. As yet, I've not done any work with the single-side bevel. I think the sashimi knives are like that? Slicing very thinly on very soft meaterials.

Welcome aboard lemon. I see you have some knowledge already & have possibly been reading up on this subject. The Library here is an awesome source of information. Enjoy your stay, be patient & take your time. Any questions just ask.
Good luck my friend.

This may also be helpful

I must admit, I'm still entirely confused. Do you just mean the smaller bevel angle on Japanese knives?

Indeed a lot of sashimi knives are made like that, but so are many Japanese all purpose and even boning knives. I think it has to do with the appearance of the cut product but I could be and more than likely am wrong on that.

And thanks engine46. Slow down indeed. Starting with a straight made me realize that I'd stopped learning and started regressing with my DE shaves some time ago. That's what drew me to finally joining a shaving forum instead of lurking for another 7 years. This time I'm gonna learn patiently, and never stop reaching for the next level.

Hang in there young man, we are glad to have you here and will help any time you ask or even if you don't ask.