Sharpening a 70/30 Right handed Misono UX10

Ryan Swanson describes how he stone sharpens a Misono UX10 with a 70/30 right handed bevel. Stone progression is 240, 320, 1000, and Tojiro 4000. Leather strop and Gunny Juice to finish.
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Link to purchase the Tojiro 4000 grit stone.
www.districtcutlery.com/4000-...
And check our website for an amazing selection of high performance kitchen cutlery. www.districtcutlery.com
#sharpening #knifesharpening #whetstone #whetstonesharpening #waterstone #freehandsharpening #freehand #knifeshops #howtosharpen #howto #knifeskills #japanesesharpening #instructional

[@nitrorsfour]

Hello from Canada 🇨🇦. Thanks for this.

[@JimSharpBlog]

Very well done. Always appreciate your talent and teaching.

[@GrantHendrick]

Thank you for the helpful tutorial.

[@SharpestStone]

Thank you for sharing! I found, through sharpening my 240 UX10, that the right side of the knife has a more obtuse angle than the left side. If I sharpen too low on the right side, it doesn’t reach the edge. I found that the lowest I can go on the right side is about 15°-18°. The left side is much shallower at around 7°-10°. It’s almost flat on the left side.

[@veganskillz]

I was wanting a video on hand stone technique. Just what I was looking for 👌🏼

[@sharpfactory3705]

Great Video

[@bensonhai]

Nice video!

[@jamiejohnson9935]

Beautiful work! Liked and subbed 😎👍👍

[@Uberangler79]

Good looking technique right there.

[@user-xo7mz3vr3e]

One of the best in the business. You're a true artist my friend.

[@districtcutlery]

Thank you.

[@protopigeon]

So effortless. I can only hope to one day be half this good

[@jurrian644]

Very nice video.

[@silvermediastudio]

Nice work. UX10 is my favorite production blade, I use it almost daily in the kitchen.

[@chefknifeworks1885]

amazing technique and instruction sir! possible to have a camera above you showing the close up of the knife on the stones for your next video?

[@districtcutlery]

Yes, this was filmed on the fly but better videos to come.

[@mikep8683]

How would you recommend keeping the UX10 sharp after a complete sharpening like this? Is a common steel an option or just run it over the fine grit to polish?

[@GlennLaguna]

Great instruction video on the 70/30 bevel wet stone sharpening. Which 220 stone is that?

[@districtcutlery]

Thank you, this is Tojiro brand stone.

[@MrEmpirestate714]

Hey Ryan great video, I found out about your channel through Greg at Never a Dull Moment. Just started freehand sharpening and would love to know where you get the blue compound. Is it available for sale anywhere?

[@districtcutlery]

Thank you, it is available through my friend master shear sharpener Alex Lee. Here is a link. shearslogic.com/products/japanese-blue-polishing-compound-blue-magic-1lb-bar

[@MrEmpirestate714]

@@districtcutlery thank you! I learned a whole bunch watch your videos. Totally a master at your craft!

[@MrEmpirestate714]

@@districtcutlery I just jumped to that link, doesn't look like it's in stock anymore 😔

[@districtcutlery]

Uh-oh. Good thing I’m stocked up. Lol.

[@MrEmpirestate714]

@@districtcutlery lol! Yea, he's got the green koyo rogue up, I guess in it's place!

[@einundsiebenziger5488]

What purpose does that biased grind serve other than showing lefties that they're a minority? Seriously, how much better is cutting with a 70/30 grind over a regular 50/50 grind?

[@solosamuraiz1526]

It's bc it is sharper , u could have looked that up faster instead of posting on a years old vid. They also sell left hand single bevel knives & places rebevel for a fee. Thy make less bc there is less demand, same as anything in the world .