Thinning a Takeda Nakiri on a Belt Grinder

DISCLAIMER: DO NOT TRY THIS UNLESS YOU ARE FULLY TRAINED AND EXPERIENCED!!! This is a full unedited version of me thinning a relatively new Takeda nakiri. I left it unedited so you can see the whole process and not wonder if I skipped any steps.
PER CUSTOMER REQUEST I removed the original scandi grind and established a more traditional secondary and primary edge. For some this improves the performance, the durability and the ease of sharpening.
As stated in the video, this by no means questions the skill or craftsmanship of Takeda San, who is a valued treasure to the knife community, who has and continues to make some of the finest blades in the world.
Please leave your feedback in the comments as I’m very excited to hear what everyone thinks. Hit the Like button and Subscribe for more sharpening videos.
To get your Takeda worked on click the link below. www.districtcutlery.com/takeda-knives-repair-thinning-service/
Check us out on FB and IG ​⁠@districtcutlery
For great deals on great knives, check or website at Districtcutlery.com
Thanks for watching!
#freehand #howto #howtosharpen #instructional #knifesharpening #knifeskills #sharpening #freehandsharpening #tutorial #educational #japanese #japaneseknives #takeda #takedaknives #whetstone #whetstonesharpening #waterstone #waterstonesharpening #grinding #beltgrinder #beltgrinding #tools #crafstman

[@dropdtuned1]

I have also had a Takeda thinned at district cutlery. He turned it from a wedging nightmare to one of my favorite knives.

[@dropdtuned1]

Just saw your comment about taking days to grind by hand. You are so right, plus you will completely wear out a new diamond stone.

[@richardalano261]

I know this is a year old but you are still the best of the best Ryan! 🙌🏻❤

[@Jeffrose_]

Great work. I am making a Nakiri 7in. knife for a Chrismas gift for my parents. It is the second knife I have ever made. It is very difficult making the bevels but I love this work. Your video was very helpful. Thank you for sharing.

[@richardstockwell8902]

Good teacher.Doing free hand work impressive.

[@kenkiesow7928]

Very nice. I have visualized this, what I've got to come up with is a radiused platen for my system, and I have several personal knives that might benefit (although not of an s-forged type). Appreciate the deep dive Ryan!

[@sharpfactory3705]

What a nice Video, please more about thinning

[@districtcutlery]

Thank you, many more coming.

[@billmanning8806]

Good video. So...was the customer happy?

[@transwerewolf]

Learning a lot!

[@GlennLaguna]

Have always liked your work Ryan. You definitely are one of the best and have been for many years. Thanks for your insight on thinning the Takeda.

[@kevindeuschle3413]

I have had a very similar experience with Moritaka's blue super. It's the perfect level of hard, tough, easy to sharpen, and takes the most wicked edge of any blue super I've owned. Have yet to get my hands on a Takeda.

[@joshuacassella6451]

Great video Ryan, always a joy to watch you work.

[@sharpenrightservicesllc]

Nice job Ryan!

[@barbacoabrothers742]

Thanks Ryan

[@gfrankewich]

Phenomenal lesson as always. Learned a ton, thanks!!

[@minibuns6220]

incredible work. masterful skills in the art of sharpening.

[@chefknivesenthusiast]

Thanks for sharing

[@christhesharpguy]

Mad respect. Props to you, Sir

[@mapleknot3]

What did you use to make the radiused bump out on the flat of your grinder? Enjoyed this!

[@districtcutlery]

Thank you. It’s literally a piece of floor mat topped with a piece of graphite tape for heat and friction reduction.

[@dylanmorrison951]

Dont people buy a knife for the feeling and profile a spacific smith made it with? Why buy a very specialized profile just to change it? Y not buy from a smith that forges in the style that you want.

[@districtcutlery]

I ask myself this question everyday. Sometimes though people don’t know exactly how a knife works until they have it in their hands.

[@jurrian644]

Tknx Ryan. Love this video!

[@TdSharp]

Sometimes, thinning is done on an older knife to bring back its cutting performance. If a knife has been sharpened several dozen times, the metal behind the edge can end up being quite thick and hinder the cutting performance.

[@kennyhallam]

Thank you for the amazing video!! Do you know if they sell the curved platen for 1x30 grinders? If so do you happen to have a link? Thank you again!!

[@Nickporter17]

Ryan you're awesome! I'm newly in love with jknives. I'm a little bit confused about the terminology you were using. When I Google primary edge and secondary edge most of the diagrams in the image search refer to the cutting edge as the secondary bevel. When I Google parts of a Japanese knife they call that cutting edge the hasaki (you called it primary edge). The other bevel is a kireha and the primary bevel, according to these diagrams (you called it the secondary edge). Can you please explain which is correct? Is this a common misunderstanding?

[@Japaneseknifestudio]

Hi Ryan you got recommended to me by Matt Hendricks. He has amazing skills like you.He is so helpful with recommendations. I'd like to ask you Ryan about the felt belts .I see on the market rough medium and fine felt belts .Do you think 1 should be enough with different compounds or all three is useful to have? Do they last for longtime usually? all the best for you Balazs from Melbourne Australia

[@A_P631]

What speed/RPM is your grinder running at?. Great work, sir!.

[@districtcutlery]

Roughly 3400, I think.

[@raffieb762]

I thought you were in a garage at home 😂

[@andreasjonsson8075]

Why don't you run the blade vertical?

[@VinegarAndSaltedFries]

I’ll be honest that knife hasn’t seen nearly the use to warrant this. But hey what the customer wants right? You aren’t doing anything wrong …in fact you are doing a great job respecting The blacksmiths work but I find this completely senseless on the customers side of things. Like why acquire a Takeda knife? That said after sharpening again and again and again after much use and that angle becoming more and more severe I can absolutely get behind this kind of Thinning. As is though it feels like rushing the natural processes. But what do I know.

[@David-gld]

You are clearly skilled and knowledgeable. But you spent 8 1/2 minutes saying the same thing over and over and over before finally grinding the knife. No wonder you have so few views! I wanted to pull my hair out for about 8 minutes!

[@gregorym9591]

BLA BLA BLA BLA Please stop with the story of your life. More than seven minutes of just you talking. I couldn't finish the video.

[@njbaquatics4827]

Nearly 10 minutes before you even started grinding man, I get you’re trying to explain to us, but we want to see work not talk quite as much

[@parbiemlaorr8150]

There’s a skip button for a reason

[@njbaquatics4827]

I see you do well with constructive criticism😂

[@hobosnacho]

Have you considrered using tape on the sides to stop accidentally grinding away the kurouchi finish? Or is there a reason that you don’t use it?

[@districtcutlery]

Honestly, I don’t really need the tape.