Sharpening a Misono UX10 Gyuto on Japanese Whetstones - Full Progression Knife Sharpening

The next knife up in this series is a beautiful Misono UX10 Gyuto sharpened on Japanese whetstones. This a great chef knife, very easy to sharpen. These normally have a 70/30 bevel I believe. This had been sharpened previously to a 50/50 bevel so I kept it this way.
The sharpening Progression is as follows:
Naniwa Chosera #400
Shapton Pro #1500
Naniwa Chosera #3000
Leather Strop
I hope you enjoy! Please leave me feedback as I will be making more of these videos in the future.
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Your videos have an excellent image quality. Nice job.

[@sheffieldknifesharpening]

Thank you very much!

@@sheffieldknifesharpening I love to see how the KZbin community grows, it's nice to have you here.

[@sheffieldknifesharpening]

Thanks! It's a great community to be a part of.

[@RPMbirdandbee]

Quite a meditative process to watch. With a sharp payoff at the end; the paper cut. Nice work bro. 🙏🏼

[@sheffieldknifesharpening]

Thanks mate! ❤️

[@flipballaz93]

Wow on your website you have sharpened for a client from cape town , south africa mate

[@sheffieldknifesharpening]

I have indeed!

[@RichardDowd]

mmmmmm that sound of steel on stone

[@sheffieldknifesharpening]

It is a lovely sound!

[@nathandors8584]

Have to get my knives up to you soon mate

[@sheffieldknifesharpening]

Please do! Drop me a message on Instagram 🙌

[@xmmvxssv]

What happens when you sharpen so often and you get to the dimples?

[@sheffieldknifesharpening]

I will make a video on this at some point

[@侯磊-y2h]

今天按照这个角度磨了一下 超乎想象的锋利 龙虾400 刃之黑幕1500 末广3000 Misono ux10 240mm牛刀

[@sheffieldknifesharpening]

They are capable of getting very sharp indeed!

[@HavenUpsurge]

Really like your sharpening! Question, I have a atoma 140 for flattening, Debado 200 for thinning, shapton 1k, king 3k, shapton glass 6k. I’m thinking about getting a Naniwa 400 and starting with that than moving to the 1k. And maybe something inbetween the 3-6. Bay recommendations for stones, based on what I have?

[@sheffieldknifesharpening]

The Naniwa Professional/Chosera 400 is an amazing stone. I would also consider the shapton glass 500. Arashiyama 6k is nice. The Suehire debado 4k is a stone I use every day.

[@dnarvarg]

Very beautiful ! What camera and lens are you using ?

[@sheffieldknifesharpening]

Thank you! This one was a while ago with my older camera gear so I am a but unsure. I think it was the ziess touit 32mm f1.8.

[@dnarvarg]

@@sheffieldknifesharpening thanks !

[@swapnilmule3922]

Misono knives comes with asymmetrical edge angle...like 70-30 degree...here it seems you are sharpening 50-50...

[@sheffieldknifesharpening]

Indeed, this one had been reground and resharpened at some point so everything was 5050 when it arrived to me.

[@billykon94]

hey does it make a big deference if you move up stones slowly for example if you do 1000 grit and straight after 6000 is it worst than 1000 1500 3000 6000?

[@sheffieldknifesharpening]

It can make a difference, yes. It always interesting to play around with different progressions though!

[@peters1515]

This knife is 70/30, right?

[@joecannizzo9577]

Misono UX10 with dimples are 50/50 bevel. Without dimples are 70/30.

[@franktechmaniac7488]

70/30 is way more difficult to sharpen. Can't imagine to do it free hands with a long blade.