What is the best machine for sharpening sashimi knives?
I am running a professional kitchen where we use traditional Japanese knives, including long and thick single-bevel blades such as Yanagiba and Deba.
Could you please advise which of your sharpening systems would be most suitable for maintaining these knives? In particular, I would like to know whether the Tormek T-2 Pro can efficiently and accurately sharpen single-bevel knives, or if another model (such as the T-8 or T-4) would be a better fit for this purpose.
Your recommendation on the best product for professional use with traditional Japanese single-bevel knives would be greatly appreciated.
Could you please advise which of your sharpening systems would be most suitable for maintaining these knives? In particular, I would like to know whether the Tormek T-2 Pro can efficiently and accurately sharpen single-bevel knives, or if another model (such as the T-8 or T-4) would be a better fit for this purpose.
Your recommendation on the best product for professional use with traditional Japanese single-bevel knives would be greatly appreciated.
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It's a bit tricky, for the thick blades the T-2 isn't the best choice.
The reson is that your knives have a wide bevel and you would get a hollow grind instead a flat bevel when sharpened on a round stone/wheel.
Some hand forged blades have a hollow shape on the back side that makes it easy to sharpen them from the back side due the very little surface contact.
Historical the Japanese knives are sharpened on a flat stone and not on a rotating round stone, this make the difficult or impossible to sharpen these traditional knives on a round stone compared to the Japanese styled Western knives which are easily sharpened on a round stone.
If you like to play and accept a possible slightly change of the geometry of the bevel to a slightly hollow grind or with some training you can achieve a really sharp result of a flat grind on the outside of a Diamond wheel, the T-8 is a good choice.
The most sharpen their knives with a small secondary bevel, because the sharpening of Japanese knives need some experience and training.
I hope I could give you a helpful answer on your question.
PS.: I sharpened my sashimi knife from Global on the T-8 with our SJ-250 Japanese Waterstone. It got a slightly hollow grind that lifts the slices nicely of the blade, the hollow grind compensate the slightly rougher bevel from the original than i have on my knife now (polished)