Japanese knives.

**rsser** · 15th September 2010, 04:18 PM

LOL.

Derek has a sink in his shed.

And snap 2x MJ. Mr B mentioned keeping up a water flow to reduce stiction in another thread which I was going to report but the sly feller beat me to it ;-}

On reflection, I now imagine that the trick is to drive the knife with the handle and just keep the bevel down on the stone with light finger pressure. Also to orient the edge consistently at about 45* to the stone which I think I fudged with the Nakiri.

Well, that's today's light bulb thought. Tomorrow's might be different.

**NeilS** · 15th September 2010, 04:32 PM

Originally Posted by Manuka Jock

Guys ,
I've been following Robin Wood's working holiday to Japan . He has this to say on his Blog , re. sharpening methods over there.
A lot more info and good pics too .

Thanks Jock, another good blog from Robin.

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**NeilS** · 15th September 2010, 11:56 PM

Originally Posted by rsser

On reflection, I now imagine that the trick is to drive the knife with the handle and just keep the bevel down on the stone with light finger pressure. Also to orient the edge consistently at about 45* to the stone

Yes and yes. I expect you will prob increase your downward finger pressure to firm as your confidence returns.

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