Convex Sharpening a Shun

[@davidaddleman9622]

Absolutely love watching the burr come up as the blade sweeps across the belt like that

[@robertmunguia250]

Nice! I think that psi motor is one of the best out there for a conversion. You can adjust it on the fly.

[@nitrorsfour]

5yrs later your still getting new fans.

[@CurryCustomCutlery]

I took a break but am back with new learnings to share. Its always been about growing n going forward. Im still learning so still passing it along. It feels good!

[@Keith_the_knife_freak]

that looks really nice.... im recently purchased a 1×30. i sure hope to produce thoes results..

[@AriesGeneral]

Do you sharpen every knife to the same final progression of 3k, leather belt, then the 3 felt belts all the way to .1 micron? Or does it depend on the type of knife/steel/purpose/customer/price paid etc. I'm going through a struggle as to where to stop with my knives. Lately I'm trying to find a middle ground between toothy (say 400 grit) and what I've been doing for the last couple years which is around (30,000 grit mirror polished). I'm thinking 1500-3000 grit would be wise for kitchen use and would keep my potential customers happy. I'm looking to turn my sharpening habit into a side job. I've also contemplated a polished toothy edge. Meaning, for instance, jumping from a 600 or 800 grit and skipping all the way to like a 10k or leather to give the mirror look but leave toothy edge or vice versa progress all the way to mirror edge 30k but then go back lightly with a micro bevel of something more coarse like a 600. What are your thoughts? I need like 6 test blades with everything the same except the final edge to really know and a bunch of test media to cut to finalize this mystery for myself. I get hair whittling edges and am so proud of my work but then my wife tries the kitchen knives and complains they aren't as sharp as.they used to be lol. FML! Great videos btw. I've been binge watching them

[@CurryCustomCutlery]

Sorry didnt respond sooner. Sounds like we are both thinking and doing the same things and asking the same questions. Feel free to email me [e-mail]. Love to discuss and brainstorm together. I have few new ideas but havent applied yet.

[@redangrybird7564]

@Aries General I have similar dilemma, and came to conclude that a scalpel sharp knife might be good for eye surgery but not for chopping carrots. Perhaps a toothy edge is better for home use in the kitchen as long as the burr has been properly taken care of.

[@j.r7872]

EXCELLENT!!! THANKS FOR ALL YOUR VIDEOS!!

[@CurryCustomCutlery]

Reading thru the comments, I really appreciate all the positivity. I have videos to make and I want to make them. The comments help to get me close to actually getting back on the horse.

[@Neuman2010]

Pretty sure I have that exact motor on my HF, had to shim the shaft as it was 12mm instead of 1/2". Nice video, very steady hand - I won't use any powered sharpener without a guide unless it is machete or hatchet/axe.

[@Pablito46]

Excellent video! Thank you!!

[@CurryCustomCutlery]

Glad if it helped, even some of these older ones doing the work!

[@TheOmnipresent12]

Excellent commentary & work. The blade close up progression/results really put the icing on the cake. Wondering, using this same system... if you had done a common (for example) Vic' chefs knife, could you have done with virtually same materials and progression? I wouldn't expect so but would like to hear what if anything you would do differently... Many thanks.

[@CurryCustomCutlery]

TheOmnipresent12 thank you, I've continued to refine the progression process but it's essentially the same for edge trailing slack belt convex bevel knives regardless of quality.

[@TheOmnipresent12]

I appreciate that - thank you for getting back to me so quickly. Best regards.

[@robertmunguia250]

I flipped mine over like that and tracking kept messing up.

[@tcirilli]

Wonderful demo. So why with the Shun you sharpen edge trailing? I bought some Tuo chef knives and want to keep them razor sharp!

[@CurryCustomCutlery]

I wanted to do a different method to show other ways. I know I would be polishing edge so strong tooth formation wasnt important.

[@jamesadams8572]

Could u expand on thus? Strong tooth

[@jayhickey723]

nice work brother.

[@vladonweb1]

Excellent work.What machine do you use?

[@CurryCustomCutlery]

Its a modified Harbor Freight 1x30 with a variable speed DC motor for slower speeds.

[@CurryCustomCutlery]

Ciarán Lavery slower speed reduce heat build up, especially at finer grits.

[@AlWethers]

Did I see the Surgi-Sharp AG attached while you have the HF flipped?

[@redangrybird7564]

I didn't see any. 😵

[@robertcornelius3514]

We should never down play a good set of reading glasses. Ha

[@franciscoquinones1937]

What progression of grits did you use for this sharpening?

[@CurryCustomCutlery]

Francisco Quinones I had to rewatch myself to see. First belt was 120grit, all other steps were mentioned, 320, 600, 1200, 3000. Final hone was leather with green compound. Not sure if I used the felt belts after that with fine micron diamond to finish.

[@hustler539]

@@CurryCustomCutlery What did you use to remove the burr? Looks like some kind of stick?

[@CurryCustomCutlery]

@@hustler539 When sharpening edge trailing a flimsy thin burr is formed. Easily removed with a soft wood stick of any kind. I prefer painter sticks because they are free. Strop after for polished edge

[@maxclaessens7487]

Where did you buy the belts?

[@CurryCustomCutlery]

New belt video coming in next couple days with many new products and my thoughts on them. trugrit.com or supergrit.com for most of them is the short answer. Thanks for watching!

[@maxclaessens7487]

Curry Custom Cutlery thanks

[@hddm3]

I like that