All of the sharpening images from our YouTube Videos

These are the images we use in our knife sharpening videos on YouTube. The first 4 images are the double bevel ones, the second 4 are the single bevel ones, and the last one is the Sharpie technique sheet. Feel free to reach out with any questions you have about any of these.

Four numbered cross-section sketches of double-bevel edges with different bevel shapes

Overlaid cross-sections of a double-bevel edge in three colors, showing the bevel moving higher as the blade is sharpened

Two double-bevel edge cross-sections: one with four numbered bevel stages ending in a small microbevel, and one with a single bevel

Sharpening diagram of a double-bevel knife: side view with edge lines, and edge cross-sections for 50/50, 50/50 microbevel, 70/30 equal angles, 70/30 unequal angles and 99/1

Outlines of a yanagiba, deba and kamagata usuba, each with a blue line marking the shinogi

Cross-section of a single-bevel blade labeling hagane, jigane, urasuki, shinogi line, lamination line, first and second bevels and the optional microbevel

Four single-bevel cross-sections: 1 sharpen from the shinogi line down, 2 from the lamination line or halfway to the edge, 3 uraoshi sharpening, 4 blend for a hamaguri edge

Single-bevel knife diagram labeling the shinogi line, lamination line, edge, kissaki, hagane, jigane and urasuki, with new lines after sharpening and the tip contact areas for steps 1 and 2

Sharpie technique sheet: eight knife drawings showing where marker is removed for correct and incorrect angles, rotation and tip lift (full text below)

Sharpie technique sheet (text version)

  1. What the sharpie should look like when you color in the bevel.
  2. Where the sharpie is removed when your angle is too high.
  3. Where the sharpie is removed when your angle is too low.
  4. Where the sharpie is removed if you under-rotate the knife.
  5. Where the sharpie is removed in over-rotation.
  6. Where the sharpie is removed when not lifting up enough in the tip adjustment.
  7. Where the sharpie is removed when lifting up too much in the tip adjustment, and what happens to the tip of the knife.
  8. Where the sharpie is removed when sharpening is done correctly.

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